Tuna Mac Salad with Cheese Cubes and Olives

Prep Time 15

Cook Time 10

Total Time 25

Course Main Course, Side Dish

Cuisine American, Hawaiian

Servings 6

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.

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.

Drain the macaroni and rinse it under cold water until completely cool. This stops the cooking and preps it for a chilled salad.

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.

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.

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.

Top with a sprinkle of parsley or a few extra olive slices if you’re feeling fancy.