During my college days, I survived on dorm-friendly meals, and this Tuna Macaroni Salad was my go-to hack for an Easy Tuna Pasta Salad that tasted like home. If you’re looking for a quick, High Protein Pasta fix without the fuss, this Cold Tuna Pasta Salad has you covered. It’s creamy, satisfying, and practically begs to be your favorite Tuna Noodle Lunch—just try not to eat the entire bowl in one sitting (trust me, it’s harder than it sounds!).
Tuna Pasta Salad
EQUIPMENT (PAID LINKS)
Ingredients
- 1 pound elbow macaroni
- 2 12-ounce cans tuna, drained
- 1 ½ cups mayonnaise
- 1 medium onion finely diced
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain, rinse with cold water to stop the cooking, and drain again thoroughly. Shake off excess water and pat dry lightly with a paper towel if needed.1 pound elbow macaroni
- Mix Everything Together: In a large mixing bowl, combine the cooked pasta, drained tuna, mayonnaise, diced onion, Old Bay seasoning, salt, and black pepper. Stir well to evenly coat everything.2 12-ounce cans tuna, drained, 1 ½ cups mayonnaise, 1 medium onion, 1 teaspoon Old Bay seasoning, ½ teaspoon salt, ¼ teaspoon black pepper
- Chill & Serve: Transfer to an airtight container and refrigerate for at least 1 hour before serving for the best flavor. Serve chilled on its own, with crackers, or as a sandwich filling.
Surviving on Tuna Macaroni Salad (Because Real Cooking is Overrated): My Tips, Tricks & Ingredient Swaps
⚡ Mayo vs. Greek Yogurt: If you’re feeling “healthy” (for at least the next five minutes), swap out half the mayo for Greek yogurt. Don’t worry, the creaminess remains—plus you can pretend you’re making healthier choices.
⭐ Extra Protein…If You Must: Throw in some chopped hard-boiled eggs when you realize you haven’t eaten anything with protein since last week. Your future self will thank you (or you can ignore this entirely and live your best carb life).
🥬 Veggie Boost: If you’ve got some leftover celery on the brink of sadness, dice it up. It adds crunch and lets you feel smug about sneaking veggies into something otherwise loaded with mayo.
🌶️ Season Like You Mean It: A pinch of Old Bay or your favorite seasoning can keep your taste buds from dozing off—seriously, you’ll be amazed how a little spice distracts from the fact you’re eating tuna for the third day in a row.
🥒 Bring on the Relish: Sweet, dill, bread-and-butter—whatever pickle relish you find rolling around in the back of your fridge can totally transform your salad. Just don’t ask how old that jar is.
🍽️ Make It in Bulk: This stuff is basically a gift to your future hungry self. Whip up a massive batch, store it in your fridge, and make it your lunch, dinner, and midnight snack. It only gets better as it hangs out (kinda like you in sweatpants).
🍞 Serving Suggestions: On crackers, between two slices of bread, eaten straight out of the bowl—who’s going to judge you? Definitely not me.
With these “life-altering” secrets, you can act like you’ve been perfecting Tuna Macaroni Salad for a hundred years. Go on, impress yourself. Or don’t. Either way, you’ll still end up with a delicious, creamy bowl of comfort.
