Reader recipe Tuna Macaroni Salad
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Tuna Macaroni Salad

For the best results, cook up your macaroni or pasta ahead of time. Drain and rinse and let cool. Drizzle enough olive oil to coat all the pasta. Cover and refrigerate for at least a couple hours or even better over night. This will help to prevent the pasta from absorbing the liquid. This dressing I also use in my potato salad.

By christine.goble

Source: christine.goble

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Portion size 6


  • 1 lb 1lbmacaroni
  • 2 tbsp 2tbspolive oil
  • 1 1can (170 g) tuna
  • 1 1celery stalkcelery stalks, chopped
  • 1/2 1/2green pepper, chopped
  • 1/2 1/2red pepper, chopped
  • 2 2green oniongreen onions, chopped
  • 1/2 1/2red onionred onions, chopped
  • 1 cup 1cupmayonnaise
  • 1 tbsp 1tbspwhite vinegar
  • 2 tbsp 2tbspwhite sugar
  • 1/2 tsp 1/2tspdry mustard
  • 1 tsp 1tspDijon mustard
  • 1/2 tsp 1/2tspLowrey's Seasoning Salt
  • 1 tsp 1tspgarlic powder
  • 1 tsp 1tspground pepper
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Remove your chilled pasta from the refrigerator and mix up until pasta is separated, you may need to add in a little more olive oil. Drain tuna and use your fork to break up and add to the pasta bowl. Chop up celery, peppers, red onion and green onions and add to the pasta bowl and mix together. Add more vegetables to the pasta if you want. In a medium size mixing bowl, add in all dressing ingredients and use a whisk to completely blend. For best results cover and let chill in the refrigerator for about ½ hour. Taste and add more or less seasonings. Then add into pasta bowl and mix until coated. Again, chill in the refrigerator and let the flavours set in.

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