Tuna Macaroni Salad with Green Peas is a simple, satisfying dish that brings together tender pasta, creamy dressing, and a pop of sweetness from green peas. It’s perfect for quick lunches, meal prep, or a refreshing side dish for warm-weather meals.
This tuna macaroni salad is a recipe my mom made for our summer camping trips, family reunions, or as a weeknight side dish to a tasty burger! Whether you grew up eating a similar dish or are trying it for the first time, this easy recipe is sure to be a go-to favorite.
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Why You'll Love Tuna Macaroni Salad
Quick & Easy – Ready in under 30 minutes, making it perfect for busy days.
Budget-Friendly – Uses pantry staples for a satisfying meal without breaking the bank.
Perfect for Potlucks – A crowd-pleaser that’s great for gatherings and cookouts.
Ingredients for Tuna Macaroni Salad
Tuna Macaroni Salad is pretty forgiving, the basic ingredients are tuna, cooked elbow macaroni, and mayonnaise. The flavorings and other veggies you add can be completely up to you as to your own palate.
See the recipe card below for the list of ingredients I use to make this Tuna Mac Salad.
Substitution Ideas
Pasta Swap – Use rotini, penne, or even whole wheat pasta for a different texture.
Protein Alternative – Swap tuna for cooked shredded chicken or canned salmon.
Dressing Change – Use Greek yogurt instead of mayo for a lighter option.
Variations to Try
Spicy Kick – Add a pinch of red pepper flakes or a diced jalapeño.
Extra Crunch – Toss in chopped celery, bell peppers, or red onion.
Cheesy Upgrade – Mix in shredded cheddar or crumbled feta for added richness.
Dill Lovers’ Twist – Stir in fresh dill or pickle relish for extra tang.
Top Tips for Preparing This Recipe
If the salad seems dry after chilling, stir in a splash of milk or a little more mayo to refresh it.
Cook the pasta just until al dente to prevent it from getting mushy when mixed with the dressing.
Rinse the pasta under cold water to stop the cooking process and help it stay firm.
Let the salad chill for at least 30 minutes before serving so the flavors can meld together.
How to Store Leftovers
Store in an airtight container in the fridge for up to 3 days.
Do not freeze—the mayo-based dressing doesn’t hold up well when thawed.
Serving Suggestions
Enjoy as a filling meal on its own, with some bread chips or crusty bread.
Serve alongside grilled chicken, burgers, or sandwiches for a complete meal.
Pair with a simple green salad for a light and refreshing lunch.
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When you make this Tuna Macaroni Salad recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Tuna Macaroni Salad with Green Peas
Equipment
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Ingredients
- 2 cups dried elbow macaroni , cooked according to package and cooled
- 4 ounces white tuna fish , drained and flaked.
- 2 hard boiled eggs
- 1 cup frozen peas , thawed and drained
- ¼ cup diced red onion
- 1 cup mayonnaise
- ¼ teaspoon cayenne pepper
- paprika optional
Instructions
- Add the cooked elbow macaroni, tunafish, peas, and red onion to a large mixing bowl. Toss to combine.
- Add the mayonnaise and cayenne pepper to the macaroni salad mixture and stir to coat.
- Arrange quarted hard boiled eggs over the top of the macaroni salad. Sprinkle with paprika (if using). Refrigerate until ready to consume.
Shelby Law Ruttan says
This is my go to recipe for classic macaroni salad. I love the combination of tuna and peas and it is super easy to make. Perfect for summer menus and is a great side to burgers or hot dogs!