Tuna Pasta Salad (a.k.a. Tuna Macaroni Salad) is a classic favorite. This recipe that comes out perfect every single time! Just a couple secret ingredients that makes it so good!
Cook 16 ounce box elbow macaroni according to directions on package.
In a separate bowl, combine 1 cup mayonnaise, 1/2 cup sweet pickle relish, 1/2 Tablespoon celery seed, 1 teaspoon salt, 1/2 teaspoon pepper and 1 Tablespoon fresh squeezed lemon juice. Stir well to combine.
Stir in 3 (5 ounce) cans tuna packed in water, drained well.
Once macaroni is cooked, drain well and rinse with cold water until pasta has cooled. Pour drained macaroni into a large bowl.
Pour mayonnaise mixture onto pasta.
Then add 3 hard-boiled eggs, chopped and 1 shallot, diced, followed by 1 cup frozen peas, thawed. Stir well.
Cover bowl with plastic wrap.
Put bowl into the fridge for a couple of hours, then serve.
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Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Letting the tuna pasta salad hang out in the fridge for a couple of hours really makes a difference. It helps the flavors to meld and just makes for a better tasting tuna macaroni salad.