Tuna Macaroni Salad

Name: Tuna Macaroni Salad with Greek Yogurt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz elbow macaroni; 2 tbsp mayonnaise; 2 tbsp plain Greek yogurt; 1/2 cup celery, diced; 1/2 cup onion, diced; 1 (5 oz) can tuna, drained; garlic salt, to taste; 1 tbsp dill pickle juice

This tuna macaroni salad swaps heavy mayo for Greek yogurt and adds pickle juice for brightness, creating a lighter yet creamy version of the classic comfort dish. Jackie Hartlaub's family recipe combines elbow pasta, canned tuna, celery, and onion in one easy bowl.

🌍American 🏷️Tuna salad 🏷️Macaroni salad 🏷️Pasta salad 🏷️Tuna Creamy

🏷️

🏷️Comfort-food

-0:00

jackiehartlaubonTikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

8 oz elbow macaroni
2 tbsp mayonnaise
2 tbsp plain Greek yogurt
1/2 cup celery, diced
1/2 cup onion, diced
1 (5 oz) can tuna, drained
garlic salt, to taste
1 tbsp dill pickle juice

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Instructions

1
Cook elbow macaroni according to package directions in a pot of boiling water.
2
Drain the cooked macaroni and transfer it to a large mixing bowl.
3
Add the mayonnaise and Greek yogurt to the warm pasta.
4
Add the diced celery and diced onion to the bowl.
5
Add the drained canned tuna.
6
Season generously with garlic salt.
7
Add a splash of dill pickle juice for acidity.
8
Mix all ingredients together until everything is well combined.
9
For best results, cover and refrigerate for a few hours to allow the flavors to meld before serving.

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Tips & Notes

Pro tips

Drain the canned tuna very well—excess liquid will make the salad watery. Press gently with a fork in a fine-mesh strainer.
Slightly undercook the elbow macaroni (1 minute less than package directions) so it stays firm when mixed with the wet dressing.
Mix the Greek yogurt and mayo together before folding into the pasta to ensure even, lump-free coating.
Add pickle juice gradually, tasting as you go—a little goes a long way. You can always add more, but you can't remove it.

Substitutions

Mayonnaise → sour cream (use 4 tbsp total with no yogurt for same creamy effect)
Dill pickle juice → lemon juice or vinegar (same amount, adds brightness differently)
Celery → diced bell pepper (same texture, slightly sweeter flavor)
Onion → red onion (same amount, sharper bite and color)

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days. No reheating needed—serve cold. Best made 1–2 hours ahead to allow flavors to blend.

Common Questions

Can I make this salad ahead of time?

Yes. Prepare up to 24 hours ahead and refrigerate. The flavors meld better as it sits, but add pickle juice just before serving to prevent the pasta from absorbing too much liquid.

What can I use instead of Greek yogurt?

Sour cream (use equal amount) or cottage cheese (blend until smooth). Avoid non-fat yogurt as it won't provide the same creamy texture.

Can I use fresh tuna instead of canned?

Fresh cooked tuna will work but will dry out more quickly. Canned tuna is softer and holds moisture better in a mayo-based salad.

How do I prevent this from becoming watery?

Drain the tuna thoroughly and don't oversoak the pasta. Use dill pickle juice sparingly—add a little at a time and taste. Store uncovered briefly before serving if excess liquid pools.