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    Home » Meal Prep Recipes

    Tuna Macaroni Salad (45 cents/serving)

    Published: Jun 22, 2021 · Modified: Jun 22, 2021 by Jessica Fisher

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    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe

    Enjoy this Tuna Macaroni Salad as a cool main dish this summer or as a substantial side dish at your next barbecue. It packs super well for lunch on the go.

    Whether you serve this tuna salad with pasta as a main dish or along with a selection of cold salads, you’re sure to please the masses with this quick Tuna Mac Salad that comes together in less than 30 minutes.

    tuna pasta salad in sectioned black meal prep dish with grape tomatoes and snacking cheese in other section. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • Recipe Costs
    • More Cold Salad Recipes
    • Tell us what you think!
    • Tuna Macaroni Salad

    If you’re looking for something cool, easy, and very make-ahead, then look no further.

    With hearty macaroni, a tangy lemon dressing, and loads of sweet peas, red bell peppers, and flaky tuna, this Tuna Macaroni Salad just may be your new best friend. You’ll love the crunch of the sweet pepper and the soft bite of the noodles combined with creamy dressing and the meaty fish.

    Why Make This

    It’s simple. With just a handful of ingredient, many that are likely grocery staples, you’ll have the fixings for a hearty meal that’s uber-easy to prep.

    It comes together in minutes. Got half an hour? That’s all you’ll need to cook some noodles and stir up the easy homemade dressing.

    It tastes delicious! Even my husband who won’t eat peas in most other foods, loves this salad. They add just the right contrast to the crunchy peppers, flaky tuna, and creamy pasta.

    Ingredients

    ingredients for tuna mac salad laid out on table top.

    What goes in tuna macaroni salad? Just a few, simple ingredients. Here’s what you’ll need:

    macaroni or other pasta – You can use whatever kind of short pasta you like: macaroni, shells, conchiglie, or even rigatoni or penne. Cook it just until al dente as the pasta will soften in the dressing.

    tuna – I use canned albacore, but you can use whatever tuna you prefer, provided it’s canned or cooked. You can even sub in leftover cooked fish of other varieties. Just flake it and add it to the salad.

    green peas – Frozen peas add the best texture; you don’t even need to thaw them. You can also use fresh or canned peas, well drained.

    chopped red pepper – The crispy sweet red bell pepper bits add nice contrast to the other salad elements. You can use another color bell pepper or feel free to add other crispy vegetables, such as shredded carrot or chopped green or sweet onion.

    homemade dressing – The dressing is a simple creamy mixture of mayonnaise, lemon juice, dill, and black pepper. Feel free to change the herbs and seasoning to your preferences and what you have on hand. For example, you can use lime juice or a favorite vinegar instead of lemon juice. Add in chopped fresh herbs instead of dried dill if you like. The dressing is a fun template for experimenting.

    Step-by-Step Instructions

    • pouring macaroni into a pot of boiling water.
    • the macaroni draining and cooling in a colander.

    1. Cook the pasta.

    Bring a pot of salted water to boil on the stovetop. Add the macaroni or other pasta and cook, stirring occasionally, just until al dente, according to package directions.

    Rinse the noodles with cool water and drain them well.

    • dressing ingredients in the bottom of a large wooden salad bowl.
    • the dressing ingredients whisked together in a wooden salad bowl.

    2. Make the dressing.

    While the pasta cooks, prepare the dressing. To save on dishes, assemble the dressing in the serving bowl.

    Add the mayonnaise, lemon juice, dill weed, and black pepper to the bowl. Whisk well to combine.

    • peppers, peas, tuna, and pasta arranged in quarters in the wooden bowl.
    • the tuna mac salad completely assembled in the wooden bowl with a red spoon

    3. Assemble the salad.

    Once the noodles are drained and cooled, add them to the salad bowl along with the drained and flaked tuna, the chopped peppers, and the frozen peas.

    Stir well to combine. Chill until ready to serve.

    Serving Suggestions

    This tuna macaroni salad can be eaten of course on its own. In fact, it’s just one amazing way you can turn a can of tuna into a meal. 

    But if you want to pair it with something for the perfect summer dinner, then I think this slow cooker pulled pork would go great with it. Or maybe a turkey pesto panini.

    You could also lighten it up with a salad like this kale salad. A caesar salad would be another great pairing or maybe an easy fruit salad. 

    FAQs

    How long is Tuna Mac good for?

    This tuna macaroni salad will keep in your fridge for 3 to 4 days in an airtight container. However, it’s important to refrigerate leftovers promptly. Food left at room temperature for more than 2 hours should be discarded.

    Can I freeze tuna macaroni salad?

    Unfortunately tuna pasta salads, especially those made with a mayonnaise dressing, are not freezer friendly. The mayo will separate and leave you a clumpy, curdled mess.

    How to keep tuna macaroni salad moist?

    Both the tuna and the pasta will absorb the dressing as the salad chills in the refrigerator. Feel free to add more mayonnaise or mix up extra dressing to add right before serving.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • macaroni – $1.00
    • tuna – $1.99
    • bell pepper $0.75
    • peas – $0.17
    • mayonnaise – $1.11
    • lemon juice – $0.20
    • dill – $0.18
    • black pepper – $0.02

    Shopping at a mid-range grocery store at non-sale prices, you can expect to pay about $5.42 per batch of salad, or 45 cents per serving.

    Save even more

    Tuna Macaroni Salad is pretty economical by virtue of its being a simple pasta salad. Here are some of the strategies I use to make this recipe even more affordable:

    • Stock up on ingredients when they are on sale! When I see a great price on pasta, I buy a lot of it. We almost always have a stockpile of noodles in the pantry. Frozen peas and red peppers go on sale often. My tip is to buy generic when it comes to frozen vegetables. And tuna is easy to stock up on to keep on hand.
    • Make your own mayonnaise. It’s not difficult to make homemade mayonnaise, and it may be more economical than buying the commercial variety.
    three black meal prep boxes packed with tuna mac salad, grape tomatoes, and snacking cheese.

    More Cold Salad Recipes

    • Corn Salad with Cilantro Dressing
    • Buffalo Chicken Salad
    • Pasta Salad with Tortellini
    • Pesto Pasta Salad with Cranberries & Feta (60 cents/serving)

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    tuna macaroni salad in large wooden bowl with a red spoon.
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    4.78 from 9 votes

    Tuna Macaroni Salad

    Enjoy this Tuna Macaroni Salad as a cool main dish this summer or as a substantial side dish at your next barbecue. It packs super well for lunch on the go.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Salad
    Cuisine: American
    Diet: Vegetarian
    Servings: 12 servings
    Calories: 282kcal
    Author: Jessica Fisher

    Equipment

    • heavy stockpot
    • colander
    • spoon
    • wire whisk
    • large mixing bowl

    Ingredients

    • 1 lb elbow macaroni
    • 1 cup mayonnaise
    • 2 tablespoon lemon juice
    • ½ teaspoon dried dill
    • ⅛ teaspoon black pepper
    • 1 7-ounce can albacore tuna drained
    • 1 cup frozen green peas no need to thaw
    • 1 red bell pepper for 1 cup finely chopped
    US Customary – Metric

    Instructions

    • In a large pot of boiling, salted water, cook the noodles according to package directions until al dente. Rinse with cool water and drain.
    • In a large salad bowl combine the mayonnaise, lemon juice, dill, and pepper. Whisk to blend.
    • Add the macaroni, tuna, peas, and pepper. Fold gently to combine. Chill until ready to serve.

    Notes

    Promptly refrigerate leftovers and consume within 4 days.
    Nutritional values are approximate and based on 1/12 the recipe.
    To make ahead: consider preparing extra dressing and storing it separately from the salad in the refrigerator. The pasta and the tuna will absorb dressing as they chill, making the salad seem a bit dry. Add extra dressing to taste prior to serving.
    Variations: Feel free to use any canned or cooked fish you like, such as salmon or tilapia. Drained and flaked. You can also substitute small cooked shrimp or crab meat or even cooked chicken if you prefer.

    Nutrition

    Calories: 282kcal | Carbohydrates: 28g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 161mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.8mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published on June 11, 2017. It has been updated for content and clarity.

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    Comments

    1. Al Gilbert

      July 24, 2021 at 6:56 pm

      4 stars
      I have a little different bit of ingredients (Southern style). Any macaroni, tuna, onions, hard boiled eggs, chopped olives, lots of chopped sweet pickles, mayonnaise, a little mustard, salt and pepper and a bit of the sweet pickle juice. Mix, chill and serve. It’s an easy dinner substitute on those hot days. We always make plenty to save time the next day or days.

      Reply
    2. Karen J

      June 28, 2021 at 9:03 am

      5 stars
      I halved this recipe for the two of us, but used the whole can of tuna and a full teaspoon of dill as we love it. I added red onion and green pepper as that’s what I had. A perfect summer salad!

      Reply
      • Jessica Fisher

        July 12, 2021 at 12:23 pm

        5 stars
        Yay! Sounds like great adjustments!

        Reply
    3. Heather

      May 14, 2020 at 7:32 pm

      I’m making this right now!!!! I don’t have lemon juice so I used apple cider vinegar. Thanks for the pa try recipe idea!!!

      Reply
    4. Sally

      June 18, 2017 at 11:08 am

      Tuna macaroni salad is a summer staple. My basic recipe is a little different and sometimes I substitute some chopped shrimp for the tune. Occasionally I’ll use small shell macaroni instead of elbow macaroni — I like how the peas get caught in the macaroni.

      Reply
      • Jessica Fisher

        June 26, 2017 at 12:59 pm

        Sounds yummy!

        Reply
      • Linda

        June 28, 2021 at 6:15 am

        5 stars
        Sounds great! But I have to add lots of eggs and green/spring onions to my tuna macaroni salad. Actually I only use the yolks, I don’t like the texture of egg whites. Otherwise I use the same ingredients as this recipe.
        I’m making this for our Fourth of July family cookout.

        Reply
    5. Alice E

      June 17, 2017 at 8:32 am

      Looks good, except for tuna which is just not my thing. If I was to substitute, do you think salmon or chicken would work better? I usually add chicken to pasta salad, but sometimes use salmon. I used to do a tuna version until my sister suggested I try salmon and after I did I never went back to tuna.

      Hope your summer is going well

      Reply
      • Jessica Fisher

        June 26, 2017 at 12:58 pm

        Yes, chicken and salmon would be great. I like the idea of salmon a lot!

        Reply

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