If you grew up flipping through dog-eared Betty Crocker cookbooks or watching your grandmother stir something delicious in a big mixing bowl, chances are you’ve tasted a version of tuna macaroni salad. It’s a dish that feels like summertime picnics, church potlucks, or a quick lunch after school.
And the Betty Crocker-style Tuna Macaroni Salad is just the kind of retro comfort food we keep returning to — creamy, tangy, protein-packed, and so easy to make.
This beloved salad combines tender elbow macaroni, flaked tuna, crunchy celery, tangy relish, and creamy mayo dressing, with just enough seasoning to tie it all together.
It’s cold, satisfying, and endlessly adaptable. Whether you’re making it for a backyard BBQ or meal prepping for the week, this dish delivers every time.
Why You’ll Love This Recipe
This tuna macaroni salad hits the sweet spot between simplicity and nostalgia. It uses ingredients you likely already have on hand and comes together in under 30 minutes. It’s budget-friendly, customizable, and perfect for making ahead.
Plus, it keeps well in the fridge, making it a fantastic option for busy families or anyone looking for a satisfying lunch without heating up the kitchen.
What You’ll Need
Salad Ingredients:
- 2 cups elbow macaroni
- 2 (5 oz) cans tuna in water, drained and flaked
- ½ cup chopped celery
- ¼ cup sweet pickle relish
- ¼ cup chopped red onion (optional)
- 2 hard-boiled eggs, chopped (optional but classic)
Dressing:
- ¾ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar or pickle juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Garnish:
- Chopped fresh parsley or paprika (optional)
Pro Tips
- Rinse pasta in cold water – This stops the cooking and prevents mushy noodles in your salad.
- Drain tuna well – Too much moisture can make the dressing watery. Press the tuna gently to remove excess liquid.
- Chill before serving – Let the salad rest in the fridge for at least an hour for the best flavor.
- Taste and adjust – Some like it sweeter, some tangier. Adjust relish and vinegar to your taste.
- Use firm pasta – Slightly undercook your macaroni so it holds up better in the dressing.
Tools Required
- Medium saucepan (for boiling pasta)
- Colander
- Large mixing bowl
- Small bowl (for dressing)
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
Substitutions and Variations
- No mayo? Use Greek yogurt or a mayo-yogurt blend for a lighter version.
- Add-ins: Try peas, shredded carrot, chopped pickles, or green onions.
- Protein boost: Add diced cooked chicken or chopped ham instead of tuna.
- Vegan version: Use chickpeas instead of tuna and vegan mayo.
- Spicy version: Stir in a spoonful of Dijon mustard or a dash of hot sauce.
Make-Ahead Tips
This salad is ideal for making ahead. In fact, it’s even better after a few hours in the fridge as the flavors blend. Store in an airtight container and refrigerate for up to 3 days. Stir before serving and adjust seasoning as needed.
If making more than a day ahead, you can reserve a bit of dressing and stir it in right before serving to freshen it up.
Instructions
1. Cook the macaroni
Bring a pot of salted water to a boil. Add macaroni and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
2. Mix the dressing
In a small bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper until smooth.
3. Combine ingredients
In a large mixing bowl, combine the cooked and cooled macaroni, flaked tuna, celery, relish, chopped red onion, and hard-boiled eggs (if using). Pour dressing over the mixture.
4. Mix gently
Using a wooden spoon or spatula, gently fold the dressing into the salad until everything is evenly coated.
5. Chill and serve
Cover and refrigerate the salad for at least 1 hour before serving. Garnish with parsley or a sprinkle of paprika, if desired.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing. Do not freeze, as the texture of the pasta and mayo will change. If the salad dries out slightly, stir in a spoonful of mayo or milk to refresh it.
Recipe FAQ
1. Can I use a different type of pasta?
Yes, small shells, rotini, or ditalini work well. Just keep the shape small so it mixes easily.
2. How do I make it sweeter or tangier?
Add more sweet pickle relish for sweetness or a splash more vinegar or pickle juice for extra tang.
3. Can I use canned chicken instead of tuna?
Absolutely. Canned chicken is a great alternative if you’re not a fan of tuna.
4. How do I make this more kid-friendly?
Leave out the onion and use a milder mustard like honey mustard. Serve with crackers or as a sandwich filling.
A Comfort Classic That Always Delivers
This Betty Crocker-inspired Tuna Macaroni Salad is proof that some of the best dishes are the simplest. Whether you’re packing it in lunchboxes, serving it at a potluck, or eating it straight from the bowl on a lazy afternoon, it’s reliable, tasty, and endlessly comforting. With a few easy tweaks, you can make it your own — and that’s exactly what home cooking is all about.
If you give this recipe a try, let me know in the comments how it turned out. Did you stick with the classic or add your own spin? I’d love to hear how you brought this retro favorite into your kitchen.