When summer calls for something easy, cold, and comforting, this Tuna Mac Salad with Cheese Cubes and Olives delivers in every bite. It’s one of those dishes that sparks nostalgia and satisfies in the most low-effort, high-flavor way. Whether you're prepping for a picnic, potluck, or just a lazy weeknight meal, this is the kind of creamy macaroni salad that hits all the right notes—tangy, savory, creamy, and just the right touch of salty goodness from the olives and cheese. You can call it a tuna macaroni salad cold dish, a pasta salad, or a classic macaroni salad with tuna—no matter the name, it’s a bowlful of comfort that’s hard to resist.
Tuna Mac Salad with Cheese Cubes and Olives
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course, Side Dish
Cuisine American, Hawaiian
Large pot For boiling the macaroni. Any deep pot that holds at least 3 quarts will work.
Colander To drain the pasta. If you don’t have one, a slotted spoon and steady hands can do the trick.
Mixing bowl At least 3 quarts in size so you can toss everything without spillage.
Rubber spatula or wooden spoon For gently mixing the salad so the tuna doesn’t break apart too much.
Knife and Cutting Board For chopping veggies and cheese.
- Elbow macaroni – 2 cups uncooked. The classic shape for any good macaroni salad; it holds sauce well and has a satisfying chew.
- Canned tuna – 2 5-ounce cans, drained. Use tuna packed in water or oil, depending on your preference. Either way, make sure it’s flaked well.
- Sharp cheddar cheese – 1 cup cubed. These tiny cubes add richness and texture, contrasting beautifully with the creamy dressing.
- Black olives – ¾ cup sliced or halved. Their briny bite lifts the whole dish and adds visual contrast.
- Celery – 1 stalk finely diced. For crunch and freshness.
- Red onion – ¼ cup minced. Adds mild sharpness and color.
- Mayonnaise – ¾ cup. The creamy base that brings everything together.
- Sour cream – ¼ cup. Adds tang and lightens the mayo.
- Dijon mustard – 1 tablespoon. A little bite and depth without overpowering.
- White vinegar – 1 tablespoon. Brightens up the richness of the salad.
- Sugar – 1 teaspoon. Balances the acidity and saltiness.
- Salt & pepper – to taste.
- Chopped parsley – for garnish optional.
Boil the Pasta
Fill a large pot with water, salt it generously, and bring it to a boil. Add the elbow macaroni and cook until al dente—usually about 8–10 minutes. You want the pasta to be firm enough to hold up once mixed with the dressing.
Cool the Pasta
Drain the macaroni and rinse it under cold water until completely cool. This stops the cooking and preps it for a chilled salad.
Make the Dressing
In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, vinegar, sugar, salt, and pepper. Whisk until smooth and taste to adjust the seasoning.
Assemble the Salad
Add the cooled pasta to the dressing. Gently fold in the drained tuna, cubed cheddar, olives, celery, and red onion. Mix carefully so everything is coated without turning it into mush.
Chill Before Serving
Cover the bowl and refrigerate for at least an hour before serving. This helps the flavors meld and gives that iconic tuna macaroni salad cold texture everyone loves.
Garnish and Serve
Top with a sprinkle of parsley or a few extra olive slices if you’re feeling fancy.
Perfect Pairings
This tuna mac salad is hearty enough to be a meal on its own, but it also plays well with others. Here are some pairing ideas to turn your picnic into a feast:
- Grilled Corn on the Cob – The sweetness and char contrast with the creamy, savory salad.
- Crispy Fried Chicken – Add some crunch to your plate with a hot and crispy protein.
- Lemon Iced Tea or Sparkling Water with Lime – A zesty, refreshing drink helps cut through the richness.
- Pickled Veggies – The acidity balances the mayonnaise base and adds extra color and crunch.
- Potato Chips or Crackers – For scooping or snacking alongside.
FAQs
1. What type of tuna is best for tuna macaroni salad?
Chunk light tuna packed in water is usually the go-to for this dish because it’s flakey and blends well. However, if you like a richer taste, tuna in olive oil works beautifully too.
2. Can I use a different pasta shape?
Yes! While elbow macaroni is classic and preferred for this tuna elbow macaroni salad, small shells or rotini can also work. The key is to use a shape that holds onto the dressing well.
3. Can I make this salad ahead of time?
Absolutely. In fact, it’s even better the next day after all the flavors have melded. Just store it in an airtight container in the fridge and give it a gentle stir before serving.
4. What’s a good substitute for mayo?
You can use Greek yogurt or a combination of Greek yogurt and sour cream if you want a lighter version. Just note that the taste will be tangier.
5. Is this dish freezer-friendly?
No, this is one of those dishes best served fresh and cold. Freezing will alter the texture of the pasta and mayo, making it unpleasantly grainy once thawed.
