This Old Bay Tuna Macaroni Salad combines elbow macaroni, canned tuna, and a Greek yogurt and mayo dressing seasoned with Old Bay. It's a perfect choice for potlucks, cookouts, and easy weekday lunches.
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Two Bite Tested
This tuna macaroni salad is popular because:
- it's got lots of protien thanks to the Greek yougurt and tuna
- it's perfectly seasoned with classic Old Bay flavor
- it's a convenient make-ahead dish that holds up well in the fridge
This recipe includes:
- Detailed ingredient notes
- Answers to frequently asked questions
- Serving and storage suggestions
- A recipe card with nutritional information
A Note From My Kitchen
You know, sometimes when you look at a recipe, you might this eh, it's been done, it's boring, it's old news. Something like this tuna salad might trigger those thoughts.
But let's really look at it critically. I mean, what is not to love about tuna macaroni salad? It's high protein and who doesn't love a little extra protein, amiright? And the veggies? We've got your veggies covered. Lots of veggies give this salad a nice nutrition boost plus the necessary crunch this salad requires.
Finally, lets look at the Old Bay, There is nothing boring about Old Bay, I can assure you that. So while some may thing tuna salad is forgettable, I can attest it surely isn't! Let's just say Grandma knew what was up! Nostalgic recipes just hit.
Happy cooking,
Ingredient Notes
- Elbow macaroni: Standard elbow macaroni noodles are my choice for macaroni salad. Small shells is a good substitute.
- Old Bay seasoning: Old Bay is a seafood seasoning blend found in the spice aisle at the grocery store.
- Canned tuna: Chunk light tuna is usually what I have on hand, but albacore is awesome, too!
- Celery: Choose firm stalks and include the leafy greens if you's like.
- Red onion: Sweet onion can be substituted for a milder flavor.
- Scallions: Use both the white and green parts.
- Bell pepper: Any color works. Red or yellow bell pepper adds more sweetness than green.
- Mayonnaise: Go with real mayo, not miracle whip.
- Plain Greek yogurt: Use plain, unsweetened Greek yogurt. Whole milk is what I recommed.
- Dried dill weed: Fresh dill can be substituted using about three times the amount called for.
- Dijon mustard: Regular yellow mustard can be substituted if that's what you have.
- Lemon: Use a fresh lemon to take advantage of both the zest and lemon juice.
- Kosher salt: Table salt can be substituted using slightly less, since it has a finer grain.
- Black pepper: Freshly ground black pepper is recommended for the best flavor.
Frequently Asked Questions
Can I make old bay tuna macaroni salad ahead of time?
Yes, this salad can be made up to a day in advance. The flavor improves after chilling for a few hours, so it works well as a make-ahead side for potlucks and cookouts.Why is my tuna macaroni salad dry?
Pasta continues to absorb dressing as it sits, so a macaroni salad that looks well-coated right after mixing can seem drier the next day. Stir in a small scoop of mayonnaise before serving, if desired, but this recipe is not an extra wet pasta salad by design.Do I need to drain the tuna before adding it to the salad?
Yes, drain the canned tuna well before adding it. Excess liquid left in the tuna will thin out the dressing and make this tuna macaroni salad recipe salad watery.Should I rinse the macaroni after cooking?
No, don't rinse the macaroni! The starch left on the surface helps the dressing cling to the pasta.
Two Bite Take
"This is one of my favorite meal prep lunches. It hold up so well for days!"
- Becky
Serving Suggestions
What to Serve With Old Bay Tuna Macaroni Salad
This old bay pasta salad works well straight out of the fridge alongside grilled burgers, hot dogs, or barbecue chicken. It also holds up on its own as a light lunch with crackers or a piece of crusty bread on the side. One serving is roughly about 1 1/2cups.Old Bay Tuna Macaroni Salad Variations
A few simple ingredient swaps can give give this dish a fun twist:- swap the canned tuna for canned salmon or small shrimp
- add chopped hard-boiled eggs to the dressing
- stir in a tablespoon of capers for a briny kick
- use rotini or shell pasta in place of the elbow macaroni
- replace the mayonnaise or Greek yogurt blend with ranch dressing
- add peas for more veggies
Got Leftovers?
What To Do With Leftover Creamy Tuna Macaroni Salad
Leftover tuna macaroni salad doesn't have to be a repeat lunch! Try one of these instead:- scoop it into a halved avocado
- pile it onto crackers for a quick snack
- fold it into a wrap with lettuce for the next day's lunch
- use it to stuff a tomato for a light dinner
How To Store Old Bay Tuna Macaroni Salad
Store leftover tuna macaroni salad in an airtight container in the refrigerator for up to 3-4 days. This salad is not recommended for freezing.
Old Bay Tuna Macaroni Salad
Yield: 8 servings
Prep Time: 15 MINUTES
Cook time: 10 MINUTES
Total time: 55 MINUTES
Prep Time: 15 MINUTES
Cook time: 10 MINUTES
Total time: 55 MINUTES
This Old Bay Tuna Macaroni Salad combines elbow macaroni, canned tuna, and a Greek yogurt and mayo dressing seasoned with Old Bay. It's a perfect choice for potlucks, cookouts, and easy weekday lunches.
INGREDIENTS
16 ounces elbow macaroni
3/4 cup mayonnaise
3/4 cup plain Greek yogurt
1 1/2 tablespoons Old Bay seasoning
3/4 teaspoon dried dill weed
1 tablespoon dijon mustard
1 lemon, zested and juiced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3 (5 ounce) cans tuna, drained and flaked
3/4 cup celery, diced
3/4 cup red onion, diced
1/4 cup scallions, diced
1 cup bell pepper, diced
16 ounces elbow macaroni
3/4 cup mayonnaise
3/4 cup plain Greek yogurt
1 1/2 tablespoons Old Bay seasoning
3/4 teaspoon dried dill weed
1 tablespoon dijon mustard
1 lemon, zested and juiced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3 (5 ounce) cans tuna, drained and flaked
3/4 cup celery, diced
3/4 cup red onion, diced
1/4 cup scallions, diced
1 cup bell pepper, diced
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain without rinsing and spread on a sheet pan or wide bowl to cool to room temperature.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, Old Bay seasoning, dried dill weed, dijon mustard, and lemon zest and juice until smooth.
- Add the cooled pasta, tuna, celery, red onion, scallions, and bell pepper to the bowl. Fold gently until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving.
Behind the Bites
Hi, I'm Becky, the creator of The Two Bite Club, where good food starts with two bites. I've been cooking and sharing recipes here for years, focusing on easy dishes that become family favorites.
These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do!
You can read more about me and The Two Bite Club here.
These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do!
You can read more about me and The Two Bite Club here.
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