Southern-Style Macaroni Salad with Tuna – Creamy, Tangy & Veggie-Packed

When it comes to summer gatherings in the South, no cookout or family function is complete without a big ol’ bowl of macaroni salad. And this right here? This is my Southern-style Macaroni Salad with Tuna — creamy, flavorful, and packed with veggies, just like Grandma used to make… but with a few tasty twists of my own.

This dish has all the comfort of a Southern classic, plus extra crunch and bold flavor thanks to colorful vegetables and a zesty secret ingredient: Italian salad dressing. It’s the perfect cold side dish for BBQs, Sunday dinners, or just a quick lunch out on the porch.

Why You’ll Love This Southern Macaroni Salad

✅ Creamy, tangy, and full of texture
✅ Southern comfort with a modern twist
✅ Loaded with veggies and protein
✅ Easy to make, and even better the next day
✅ A must-have at any summer cookout, fish fry, or potluck

Ingredients 

• 1 lb elbow macaroni, cooked and cooled

•  2 (5 oz) cans tuna, drained

• 1/2 cup red bell pepper, diced

• 1/2 cup green bell pepper, diced

• 1/4 cup celery, diced

• 1/2 cup red or yellow onion, finely diced

• 1/2 cup shredded carrots

• 1/2 cup chopped tomatoes

• 3 hard-boiled eggs, chopped

• 3/4 cup mayonnaise

• 4-6 tbsp sweet relish

• 4-6 tbsp white vinegar

• 1/4 cup Italian salad dressing 

• Salt, black pepper, garlic powder, sugar, celery seeds, and paprika to taste

Instructions:

1. Bring a large pot of salted water to a boil. Cook the elbow

   macaroni according to package instructions until al dente.

   Drain well, then toss with a drizzle of olive oil to prevent

   sticking. Season lightly with salt and pepper.

2. Prep your veggies and eggs while the pasta cools — dice, chop, and get everything ready to mix.

3. In a large bowl, combine the cooled macaroni with tuna, bell peppers, carrots, celery, onions, tomatoes, and chopped eggs.

4. Whisk up your dressing: Mix together mayonnaise, relish, and vinegar until smooth.

5. Pour the dressing over the salad and gently fold everything together until well combined and creamy.

6. Chill it in the fridge for at least 1 hour before serving. Trust me — the longer it sits, the better it gets!

Chef’sTips

• Don’t skip the Italian dressing — it’s my secret to balancing the creaminess with just the right tang.

• For an extra flavor, try using smoked paprika instead of regular paprika. 

• Chill the salad for at least an hour before serving to allow the

  flavors to meld. – To adjust creaminess, stir in some of the mayo mixture just before serving if it thickens in the fridge.

• Not freezer-friendly; store in the fridge for up to 3 days.

• Want more heat? Add a pinch of cayenne or a splash of hot sauce.

• Garnish with extra paprika or a few sliced boiled eggs on top for that classic Southern flair.