Tuna or Chicken Macaroni Supper Salad
Elevate your weeknight dinners or casual gatherings with this irresistible Tuna or Chicken Macaroni Supper Salad—a creamy, flavor-packed dish that’s equal parts hearty and refreshing. Featuring al dente elbow macaroni tossed with your choice of tender tuna or shredded chicken, crunchy celery, sweet pickle relish, and vibrant peas, this salad is perfectly balanced with a tangy dressing made of mayonnaise, Greek yogurt or sour cream, and Dijon mustard. The addition of chopped hard-boiled eggs and a touch of red onion adds layers of texture and richness, making every bite satisfying. Ready in just 25 minutes and served chilled, this make-ahead dish is ideal for busy weeknights, potlucks, or summer picnics. Garnish with paprika and fresh parsley for a pop of color and flavor, and watch it become a crowd favorite! Keywords: tuna macaroni salad, chicken macaroni salad, creamy pasta salad, easy supper salad, make-ahead salad recipe.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 12 ounces canned tuna or cooked shredded chicken
- 1 cup mayonnaise
- 0.5 cup Greek yogurt or sour cream
- 1 tablespoon dijon mustard
- 2 stalks celery, diced
- 0.5 cup red onion, finely chopped
- 1 cup frozen peas, thawed
- 2 tablespoons sweet pickle relish
- 2 pieces hard-boiled eggs, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Cook the elbow macaroni according to the package instructions. Once cooked, drain and rinse under cold water to cool. Set aside.
If using canned tuna, drain it well and flake it with a fork. If using cooked shredded chicken, ensure it's shredded into bite-sized pieces.
In a large mixing bowl, combine the mayonnaise, Greek yogurt or sour cream, and dijon mustard. Mix well to create a creamy dressing.
Add the diced celery, chopped red onion, thawed peas, and sweet pickle relish to the dressing. Stir to combine.
Gently fold in the hard-boiled eggs, tuna or chicken, and cooled macaroni. Mix until all ingredients are evenly coated in the dressing.
Season the salad with salt and black pepper to taste. Mix again to ensure the seasoning is evenly distributed.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Before serving, garnish with a sprinkle of paprika and fresh parsley if desired. Serve chilled.
Nutrition Facts
Calories |
3424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.5 g | 251% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 731 mg | 244% | |
| Sodium | 3588 mg | 156% | |
| Total Carbohydrate | 255.6 g | 93% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 35.7 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 298 mg | 23% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1763 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
