Description
A comforting and flavorful salad featuring elbow macaroni, flaky tuna, and a creamy dressing, perfect for picnics and potlucks.
Ingredients
Scale
- 2 cups dry elbow macaroni
- 1 can good-quality tuna in oil or water, drained and flaked
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp lemon juice or white wine vinegar
- 1/2 cup celery, finely diced
- 1/2 cup red onion, finely minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- Salt and freshly ground black pepper to taste
- Optional: capers, sweet corn, chopped dill pickles, cooked peas, or sautéed cremini mushrooms
Instructions
- Bring a generous pot of salted water to a rolling boil.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and a pinch of salt and pepper. Set aside.
- Cook the elbow macaroni until al dente. Drain and rinse under cold water to cool.
- Add the cooled macaroni to the dressing and fold to coat gently.
- Flake the tuna and gently fold it into the pasta mixture.
- Add the diced celery, red onion, and any optional ingredients.
- Taste and adjust seasoning, then let the salad chill in the refrigerator for at least thirty minutes.
- Serve cold, garnished with additional fresh herbs if desired.
Notes
For a lighter version, mix some Greek yogurt with the mayonnaise. Allow the flavors to meld by letting the salad rest before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta salad, tuna salad, creamy salad, picnic recipe, potluck recipe