Description
A classic, comforting, and protein-packed pasta salad perfect for busy family weeknights. Featuring tender elbow macaroni, savory tuna, and hard-boiled eggs tossed in a creamy, tangy dressing with a hint of sweet pickle relish. This chilled, crowd-pleasing dish is easy to prepare ahead of time and appeals to both picky toddlers and hungry teenagers, making it a reliable staple for your dinner rotation.
Ingredients
16 oz Elbow Macaroni
1 cup Mayonnaise
1/2 cup Sweet Pickle Relish
1/2 tbsp Celery Seed
1 tsp Salt
1/2 tsp Black Pepper
1 tbsp Lemon Juice
3 cups Canned Tuna, drained
3 Hard-boiled Eggs, chopped
1 Shallot, finely diced
1 cup Frozen Peas, thawed
Instructions
Cook the elbow macaroni according to package instructions until al dente.
Drain the pasta thoroughly in a colander and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine mayonnaise, sweet pickle relish, celery seed, salt, pepper, and lemon juice until smooth.
Add the cooled macaroni, drained tuna, chopped hard-boiled eggs, diced shallot, and thawed peas to the bowl with the dressing.
Fold all ingredients together gently until evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
Store in an airtight container in the refrigerator for up to 3 days. If the salad appears dry after chilling, add a tablespoon of mayonnaise or a splash of water to refresh the texture. You may substitute sweet pickle relish with dill relish for a less sweet profile.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Boiling
- Cuisine: American