This dish is a creamy, cold pasta salad made with tender pasta, flaky tuna, and chopped eggs, mixed with crunchy vegetables and a tangy mayonnaise-based dressing. It’s comforting, filling, and lightly savory, with a balance of richness and freshness in every bite.
And if you’ve never had a real pasta salad with tuna, not the dry kind or the bland kind, but the kind that’s creamy, seasoned, and made with care, let me explain why people love it so much.
Why This Dish Means So Much to So Many People
In a lot of Southern kitchens, recipes like this aren’t written down. They’re learned by watching. You see someone boiling pasta, cracking eggs, tasting as they go. Nobody measures too hard, but somehow it always turns out right.
That’s the feeling this southern tuna macaroni salad brings. It’s not about perfection. It’s about comfort, balance, and making enough so everybody can get a scoop.
A good pasta salad with tuna doesn’t try to surprise you. Instead, it gives you exactly what you expect—creamy pasta, savory tuna, tender eggs, and just enough crunch to keep things interesting.
The Dish You’ll Be Craving
Let’s talk flavor, because this dish is packed with it. The pasta is soft but not mushy, coated in a creamy dressing that’s rich without being heavy. The tuna blends right in, adding a savory note that makes the salad filling without tasting fishy. Then you get those bites of egg, which add softness and that unmistakable comfort-food richness.
Just when things could feel too creamy, the crunch comes in. Celery and onion cut through the richness and wake everything up. That balance is what makes pasta salad with tuna so easy to keep eating.
There’s a reason this dish has lasted as long as it has. First, it feeds a crowd without a lot of fuss. Second, it can be made ahead, which means less stress on the day you’re serving it. And third, it tastes better after it’s had time to chill.
A bowl of southern tuna macaroni salad sitting in the fridge overnight is a good thing. The flavors settle. The texture comes together. Everything just works. And once it hits the table, it doesn’t stay there long.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator. When stored properly, southern tuna macaroni salad will stay fresh for up to three days.
If it thickens after chilling, give it a gentle stir before serving.
Watch me make this Southern tuna macaroni salad recipe below! Don’t forget to subscribe to I Heart Recipes on YouTube to find all of my recipe videos.
Tuna Macaroni Salad Recipe FAQs and Pro-Tips
We already talked about ingredient variations for the tastiest tuna pasta salad, but I’ve got some more pro tips and common questions for y’all. Did I miss something? Leave me a comment below with your question!
How much tuna do you need for tuna pasta salad?
I use a 16 oz. can of flaky tuna in this recipe. However, if you want more or less tuna, that is your preference! You could also use any flavor of tuna you want. There are so many different varieties and flavors of canned or packaged tuna, so take your pick or use your favorite!
How long is tuna pasta salad good for in the fridge?
This creamy tuna macaroni salad can be stored in an airtight container for 3-5 days, max. Yes, you absolutely can make tuna pasta salad ahead of time—I think it tastes even better the next day! However, I wouldn’t recommend making it more than a day ahead of time and storing it for longer than three days. Especially if the tuna salad was ever sitting outside or at room temperature—y’all don’t wanna feel nasty from some spoiled food!
Is tuna pasta salad meant to be eaten cold?
Yes, you definitely want to serve this macaroni salad cold! The creamy dressing, crisp vegetables, and tender tuna taste much better when served chilled. The longer you refrigerate the pasta salad, the more those delicious flavors sit together in the bowl. So tasty, y’all!
Should you rinse macaroni when making macaroni salad?
Yes, rinsing the pasta under cold water is the best way to cool down the cooked pasta quickly so it’s ready for mixing. With a creamy mayo-based dressing, you don’t want to add hot pasta, or it could cause the dressing to separate.
How do you make tuna pasta salad healthier?
The great thing about this recipe is that it’s already pretty healthy. Contrary to popular belief, canned tuna isn’t bad for you! But if you’re looking for a healthy tuna macaroni salad recipe, you can make a few tweaks to make this recipe even better.
- Use light mayonnaise instead of regular mayo. Most mayo brands have a lighter, low-fat version that cuts down on calories.
- Swap out mayo for sour cream or Greek yogurt. These are healthier options that still give you that creamy homemade dressing. You might have to add more seasonings to make up the flavors.
- Pack the tuna pasta salad with veggies. The more, the merrier!
- Use high-protein pasta or whole wheat pasta to cut down on carbs.
- Use canned tuna in water instead of olive oil. It doesn’t affect the taste much but cuts way down on fat and calories.
My tuna macaroni salad isn’t the only picnic-ready salad I have. Check out these other popular pasta salad recipes:
- Cilantro Ranch Pasta Salad
- Summer Pasta Salad
- Southern Macaroni Salad
- Cold Chicken Macaroni Salad
- Texas Caviar Macaroni Salad
- Dill Pickle and Ranch Pasta Salad
If you loved this classic tuna macaroni salad recipe, leave a comment down below! Don’t forget to follow along with everything Rosie and I Heart Recipes on social media—you can find me on Facebook, Instagram, and Pinterest, and you can pre-order my upcoming cookbook, A Cousin Rosie Holiday, now!
Southern Tuna Macaroni Salad
Ingredients
- 4 cups uncooked shell pasta elbow macaroni will work as well
- 16 oz canned tuna drained
- 4 hard-boiled eggs crumbled
- 1 1/2 cup mayonnaise I use Best Foods/Hellman's
- 1 small red onion diced
- 3 ribs celery diced
- 1/4 cup chopped green onion
- 1/4 cup dill relish
- 2 tsp salt
- 1 tsp coarse black pepper
- 1 tsp garlic powder
Optional for garnishing
- 2 tsp paprika
- 1 tbsp fresh chopped parsley
Instructions
- Cook the pasta until it's al dente (follow the package directions), then drain the water.4 cups uncooked shell pasta
- Rinse the pasta under cold water to cool it down, then set it to the side.
- In a large mixing bowl, toss in the mayonnaise, dill relish, tuna, crumbled eggs, onions, and celery. Mix the ingredients, then toss in the salt, pepper, and garlic powder.16 oz canned tuna, 4 hard-boiled eggs, 1 1/2 cup mayonnaise, 1 small red onion, 3 ribs celery, 1/4 cup chopped green onion, 1/4 cup dill relish, 2 tsp salt, 1 tsp coarse black pepper, 1 tsp garlic powder
- Make sure that everything is well combined, then add in the cooked macaroni pasta.
- Fold the ingredients until everything is well combined, then cover the bowl and refrigerate for at least 1 hour.
- Put the macaroni salad in your desired serving dish.
- Optional: Add paprika and parsley on top.2 tsp paprika, 1 tbsp fresh chopped parsley
- Serve and enjoy!
Hi, I will love to try this recipe but how many cans of tuna to use?
See what happens when I rush? LOL. I used 16 oz 🙂
Going to make with cooked shrimp (chopped into medium size pieces)
Looks delicious, will try for Super Bowl Sunday. However, your recipe doesn’t include how much tuna or list it in ingredients
I apologize! I used 16 oz of canned tuna 🙂
Hey Rosie, you forgot about the tuna in your recipe
I apologize! I used 16 oz of canned tuna 🙂
Oops! Looks like you forgot the tuna in the ingredients list! One can or two? Drained or undrained? Thanks Rosie!
Jennie
I apologize! I used 16 oz of canned tuna 🙂
PINNED on 2 different boards! Will be back to review as soon as I make it! Thanks for posting luv!
Thanks Kenya!
Made it for Super Bowl and it was delicious! Was out of dill relish, so I used sweet salad cubes and added dried dill. Also didn’t have celery, so I used celery salt instead. Will make this again!
On the Southern Macaroni Salad, you didn’t list amount of tuna, was included in the recipe, didn’t state amount.
I apologize! I used 16 oz of canned tuna 🙂
You missed out Tuna. Didn’t say the size can of tuna/s on your webpage.
I apologize! I used 16 oz of canned tuna 🙂
In the tuna & macaroni salad it does not tell you how many cans of tuna to use & what kind,the tuna in water or the tuna in oil
It does, I updated it. It’s up to you whether you want in oil or water. 🙂
Rosie, I love the recipe. My concern is something else. I use to be able to get your recipe by Email but u don’t offer that anymore. I kept them all in my email folder but now I can’t. Can you help by adding Email as another way to share again?
Hi Pat, I do still send out emails. You should have gotten one on Friday for this recipe. If not, please check your spam folder, or you may have to sign up again. The form is at the top of my blog 🙂
WOW! That is a great pic of Tuna Salad! WE made this and it is wonderful! Thank you so much for sharing. We added- 1 TBSP Ranch Powder. YUUUMMMMMY
Thanks for trying Angie!
This salad is very delicious! I used tuna in oil because it’s more flavorful, and I drained the tuna.
Hi Rosie,
I just found you tonight, I gotta say that I love you already, no Miracle Whip. Haha. It’s past midnight, but I’m sure I’ll be power pinning your recipes for the next 2 hours. Be well!!!
Hi Rosie! I am a college student trying to learn how to feed myself with food I make myself. This recipe has a lot of servings which is great for families, but I’m only one person haha. Do you know how many days this dish can stay in the fridge? I really appreciate it!
Love, love, love your site. You are definitely a true down home chef. Haven’t had this in years – since my children grew up and moved away. Your changes are great!
I just made tonight. It was a hit! The only thing I eliminated was celery because I forgot to buy it. I already took off my ___ and we all know once that’s off there is no going back out to the store LOL.
Thanks for the recipe!! Its all gone so now I have to make more for Thanksgiving in 2 days 🙂
LOL!! Glad that you liked the recipe!
This turned out absolutely delicious. I forgot to buy green onions, so, I doubled up on the other onion. It is fantastic. Rosie, you are a fantastic cook. Thank you!
We absolutely loved this recipe! I ended up using 1/2 mayo & 1/2 Greek yogurt, as I didn’t have enough mayo, but still tasted wonderful. Thank you for sharing your recipe!
Have made this for serveral occasions now, gets better everytime. Great recipe. Ingredients compliment the tune perfectly.
Why to lay down the rules at the beginning…….lol Thats the main reason i am making this today
Thanks
Merry Christmas to all
It’s a good recipe I would decrease the salt to 1 tsp though because that salad was so salty! 2 tsp is way too much. Defiantly will make again though.
Do I have to use eggs? I hate eggs..have not eaten one since I was 10 years old. I am 74 now!!
You can omit the eggs 🙂
I made this dish today. I followed the recipe to the letter. It is so easy, quickly comes together, not expensive and tastes really delicious. I think it would be ideal for potlucks and picnics. Or, for anyone that enjoys tuna salad. Rosie’s recipes never fail. They are always delicious.
Thanks so much Valerie!
Very good very good