Macaroni Salad with Tuna & Veggies Recipe

You want a dish that checks every box: fast, cheap, protein-packed, and wildly satisfying. This Macaroni Salad with Tuna & Veggies hits like a summer barbecue and a meal prep win had a baby. No oven, no stress, and zero sad desk lunches.

It’s the kind of recipe your future self thanks you for—especially when you’re hangry and two emails away from chaos.

The Special Touch in This Recipe

Most macaroni salads drown in mayo and monotony. This one layers flavor with a zesty Dijon-lemon dressing, a splash of pickle brine, and a hit of fresh herbs. The tuna brings serious protein, while crunchy veggies add texture you can actually hear.

The result? Creamy, tangy, crunchy, and balanced—like it actually went to culinary school.

Macaroni Salad with Tuna & Veggies: The Weeknight Crowd-Pleaser

Recipe by Wendy CarterCourse: Pasta, Salad

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

420

kcal

Ingredients

• 8 oz (about 2 cups) elbow macaroni or small shells

• 2 (5 oz) cans tuna in water, drained and flaked

• 1 cup diced celery

• 1 cup diced red bell pepper

• 1/2 cup diced red onion

• 1/2 cup thawed frozen peas or chopped cucumber

• 1/3 cup chopped dill pickles (or sweet relish if you roll that way)

• 2 tbsp chopped fresh dill or parsley

• 2 hard–boiled eggs, chopped (optional but excellent)

• Dressing:

• 1/2 cup mayonnaise

• 1/4 cup Greek yogurt or sour cream

• 1 tbsp Dijon mustard

• 2 tbsp lemon juice

• 1–2 tbsp pickle brine or apple cider vinegar

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp kosher salt, plus more to taste

• 1/4 tsp black pepper

• 1–2 tsp sugar or honey (optional, to balance acidity)

Step-by-Step Instructions

• Boil the pasta: Cook macaroni in salted water until just al dente. Drain and rinse under cold water to stop cooking and cool quickly.
• Mix the dressing: In a large bowl, whisk mayo, Greek yogurt, Dijon, lemon juice, pickle brine, garlic powder, onion powder, salt, pepper, and sugar/honey if using.
• Add the tuna: Fold in the flaked tuna so it coats with dressing—this helps distribute flavor before adding everything else.
• Pack in the crunch: Stir in celery, bell pepper, red onion, peas (or cucumber), and chopped pickles.
• Toss with pasta: Add cooled macaroni and combine gently until every piece is glossy and happy.
• Finish with herbs and eggs: Fold in dill or parsley and the chopped eggs if using. Taste, then adjust salt, acid, and sweetness.
• Chill (if you can wait): Refrigerate at least 30 minutes for the flavors to marry. Or don’t wait and call it “chef’s treat.”
• Serve: Top with a grind of pepper, extra dill, and a drizzle of olive oil if you’re feeling fancy.

Best Ways to Store

• Refrigerate: Store in an airtight container for up to 3 days. Stir before serving; add a splash of lemon juice or a spoon of yogurt if it thickens.
• Meal prep: Portion into single-serve containers.
  

  Keep extra herbs and lemon separately to freshen up on Day 2–3.

• Not freezer-friendly: Mayo-based salads don’t thaw well. The texture gets weird—hard pass.

Better-for-You Benefits

• High protein: Tuna plus eggs deliver a steady, satisfying 20–30 grams per serving, depending on scoop size.
• Smart carbs: Pasta provides energy; swap some or all with whole wheat for extra fiber and a steadier blood sugar curve.
• Healthy fats: Tuna offers omega-3s; a half-and-half mayo-yogurt dressing keeps things creamy without heavy overload.
• Veggie density: Celery, pepper, onion, and peas add vitamins A, C, K, and crunch that makes each bite feel big and satisfying.

Nutrition Stats

Per main-dish serving (1/4 of recipe, estimate):

• Calories: ~420
• Protein: ~26 g
• Carbs: ~42 g
• Fat: ~15–18 g
• Fiber: ~4–6 g (higher with whole-wheat pasta)
• Sodium: ~650–750 mg (varies with pickles and tuna)

Numbers will vary with ingredient brands, pasta shape, and whether you add eggs or use full-fat vs. light mayo. If you track macros, plug your exact items into a calculator—precision fans, unite.

Tips to Prevent Errors

• Don’t overcook the pasta. Mushy macaroni = clumpy salad.
  

  Go al dente and rinse with cold water to lock it in.

• Dry the pasta. Shake off excess water after rinsing so the dressing clings instead of sliding off like a bad first date.
• Balance the acidity. Taste the dressing. Too tangy? Add a pinch of sugar or more mayo.
  

  Too flat? Add lemon or brine.

• Mind the salt.</-strong> Tuna and pickles bring sodium. Season gradually to avoid the “oops” moment.
• Chop evenly. Uniform veggie dice means consistent bites and better texture.
  

  Big onion chunks = instant regrets.

• Chill before judging. Flavors mellow after 30–60 minutes. What tastes bold now will be perfect later, FYI.

Optional Substitutions

• Pasta: Whole-wheat, chickpea, or gluten-free pasta all work. Choose shapes with nooks (shells, cavatappi) for sauce capture.
• Protein: Swap tuna for canned salmon or shredded rotisserie chicken.
  

  Veg-friendly? Use chickpeas.

• Dairy: Replace Greek yogurt with more mayo or a dairy-free yogurt if needed.
• Crunch factor: Add diced carrots or shredded cabbage. Want heat?
  

  Toss in chopped jalapeños.

• Herbs: Dill is classic; parsley or chives are great backups. Basil changes the vibe but still slaps.
• No eggs: Skip entirely or replace with diced avocado right before serving.

FAQ

Can I make this the day before?

Yes. In fact, it tastes better after a night in the fridge.

Add a spoon of yogurt or a squeeze of lemon before serving to refresh the texture.

Is canned tuna in oil okay?

Totally. Drain well and skip any extra olive oil in the finish. Tuna in oil can be richer and more luxurious—no complaints here.

How do I keep the salad from getting watery?

Drain tuna thoroughly, pat veggies dry if rinsed, and let the pasta drip well after rinsing.

If using cucumber, deseed it. Problem solved.

What if I don’t like pickles?

Use capers for briny bite or swap with a touch of apple cider vinegar and a pinch of sugar. You still want that tangy pop.

Can I serve this warm?

Warm-ish is fine, but true warmth plus mayo isn’t ideal.

Aim for room temp or chilled for the best flavor and food safety, IMO.

How long can it sit out at a picnic?

Keep it under 2 hours at room temp, or 1 hour if it’s hot outside. Nest the bowl in ice if you’re entertaining outdoors like a pro.

Bringing It All Together

This Macaroni Salad with Tuna & Veggies is the rare triple threat: affordable, fast, and actually crave-worthy. The creamy-tangy dressing, protein-rich tuna, and crisp veggies make it a one-bowl powerhouse.

It works for lunches, potlucks, or that “I need dinner in 15” moment. Make it once, tweak it to your taste, and watch it become your high-impact, low-effort staple—because sometimes the simple stuff wins by a landslide.