Macaroni Salad with Tuna

Ingredients

• 225 g (8 oz; ½ lb or about 2 cups dry)small pasta
• 2 cans, 142 g (5 oz) each, drainedwhite albacore tuna
• 2 large ribs, about 110 g (¾ cup), finely slicedcelery
• 3 medium, about 30 g (⅓ cup), thinly slicedspring onions, green and pale-green parts only
• 185 g (1¼ cups), thawedfrozen peas
• ½ small, about 70 g (a scant ½ cup), finely choppedred onion
• 30 ml (2 tbsp) each, plus extra for garnishchopped fresh dill and chopped flat-leaf parsley
• 10 g (2 tbsp), plus extra for garnishfreshly grated Parmesan
• As neededcoarse sea salt and ground black pepper
• 160 ml (⅔ cup)Greek yoghurt or sour cream
• 80 ml (⅓ cup)good-quality mayonnaise
• 15 ml (1 tbsp)fresh lemon juice
• 10 ml (2 tsp)Dijon mustard
• 10 ml (2 tsp)granulated sugar
• 1 ml (¼ tsp)celery seed
• 1 ml (¼ tsp), plus extra for garnishsweet paprika

Instructions

1. 1

   Cook the pasta

   Bring 2.37 litres (10 cups) of water to the boil in a large pan and season it with 15 ml (1 tbsp) kosher salt. Add the pasta and cook for 1 minute beyond al dente, following the packet instructions as a guide. Drain, rinse under cold water to halt the cooking, then drain again and leave to cool.

2. 2

   Mix the dressing

   Put all the dressing ingredients in a small bowl. Season with 5 ml (1 tsp) sea salt and 2.5 ml (½ tsp) pepper, then whisk until well combined.

3. 3

   Combine the salad

   In a large bowl, toss together the cooled pasta, tuna, celery, spring onions, peas, red onion, dill, parsley and Parmesan.

4. 4

   Dress the pasta

   Pour half the dressing over the pasta mixture and toss until evenly coated. Taste and adjust the seasoning.

5. 5

   Chill the salad

   Cover the salad and the remaining dressing separately. Refrigerate both for 2–3 hours, or until cold.

6. 6

   Finish and serve

   Take the salad out of the refrigerator and leave it on the counter for about 20 minutes to lose its chill. Stir in the remaining dressing just before serving, then garnish with fresh dill, paprika and a little Parmesan. Serve straight away.

What is tuna macaroni salad?

Tuna macaroni salad is an American deli-style pasta salad, made by tossing cooked macaroni with tuna, vegetables and a creamy dressing. It is at home on a picnic table or in a packed lunch.

This version pairs savoury tuna with sweet peas, crisp celery and fresh herbs. A dressing made with yoghurt or sour cream and mayonnaise gives it creaminess, while lemon and mustard add brightness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 173 calories, 8g protein, 29g carbs, 3g fat.

The pasta and peas supply most of the carbohydrates, and the tuna is the main source of protein. Most of the fat comes from the mayonnaise and the chosen yoghurt or sour cream, with a smaller contribution from Parmesan. Serve it with a leafy salad or other vegetables to round out the plate.

Choosing the ingredients

Pasta: Small shapes such as elbows are easy to eat and hold the dressing. Cook them just beyond al dente so they stay tender after chilling.

Tuna: Drain the albacore well before adding it, so excess liquid does not thin the dressing. Flake it into the bowl rather than breaking it into a paste.

Herbs: Dill and flat-leaf parsley bring freshness to the creamy mixture. Save a little for the garnish.

Getting the texture right

Rinsing: A cold rinse stops the pasta cooking and cools it before it meets the other ingredients. Drain it thoroughly so water does not dilute the dressing.

Vegetables: Finely sliced celery and spring onions distribute crunch throughout the salad. Thaw the peas before mixing them in.

Why the dressing goes in twice

First coating: Tossing the pasta with half the dressing before chilling lets the flavours settle into the salad without using all the dressing at once.

Final addition: Pasta can absorb dressing as it rests, so the reserved portion helps refresh the creamy texture just before serving. Keep the two portions covered and chilled as directed.

Chilling and serving

Timing: Allow 2–3 hours in the refrigerator for the salad to become cold. Leaving it out for about 20 minutes before serving takes off the refrigerator chill.

On the table: Serve it with grilled vegetables, a green salad or simple sandwiches for a casual meal. The fresh herb and Parmesan garnish gives the bowl a finishing touch.

Balancing the plate

Pasta and peas provide most of the carbohydrates, while tuna contributes protein. The mayonnaise, yoghurt or sour cream and Parmesan account for much of the fat, depending on which dressing option you use.

For a more balanced plate, pair a serving with extra non-starchy vegetables, such as a leafy salad or sliced tomatoes.

Recipe notes & tips

• Drain the tuna and cooked pasta thoroughly before mixing to avoid a watery salad.
• Thaw the peas before adding them so they do not cool the salad unevenly.
• Keep the pasta moving in the cold rinse so it cools evenly.
• Add only half the dressing before chilling, then stir in the rest just before serving.
• Taste after the first dressing has been added before adjusting the seasoning.
• Garnish with the reserved herbs, paprika and Parmesan at the last moment.

Variations

• Choose elbows: Use elbow macaroni for a classic deli-style shape.
• Use sour cream: Swap it for the Greek yoghurt for a richer dressing.
• Add extra crunch: Include more finely sliced celery if you like a crunchier salad.
• Change the herbs: Use extra dill or parsley to suit your preference.
• Adjust the pepper: Add a little more black pepper after tasting the dressed pasta.

Common mistakes to avoid

• Overcooking the pasta: It can turn soft as it chills; stop at 1 minute past al dente.
• Skipping the rinse: The pasta may keep cooking; rinse it with cold water after draining.
• Leaving water on the pasta: It can thin the dressing; drain well after rinsing.
• Adding all the dressing early: The pasta absorbs it as it chills; reserve half for serving.
• Serving straight from the fridge: The salad can taste overly cold; leave it out for about 20 minutes.

How to store

Keep the salad and any remaining dressing covered in the refrigerator and eat within 3 days. Stir before serving; it is best served chilled or after standing for about 20 minutes, rather than reheated.

Frequently asked questions