Tuna Twist (Tuna Macaroni Salad)

READY IN: 30mins
Recipe by shells75

After discovering this recipe I never make macaroni salad any other way. I sometimes used canned white chicken. After reading the comments on the dill I want to mention that the original recipe called called for 3 tablespoons of dried dill! Can you imagine.....I would change the name to dill salad!

Top Review by Laura2of7

I love this recipe. It reminded me of my mother's macaroni and tuna salad, which she always made with the little shells. I wish I could say I made it exactly as the recipe said, but I can't. I only used one 6 ounce can of tuna, I replaced the vinegar with lemon juice and used only a sprinkle of dill. I may have used less mayonnaise, but I didn't measure it so I can't be sure. Just stirred it in until it looked right. For company, I'd probably add one or two hard-cooked eggs and a sprinkle of paprika to garnish.

Ingredients Nutrition


  1. Cook pasta according to directions.
  2. Put frozen peas in colander and drain pasta over peas.
  3. In large bowl mix mayonnaise and vinegar.
  4. Add pasta and peas and mix well.
  5. Add remaining ingredients mixing well.
  6. Taste to adjust seasonings.
  7. Place in fridge for flavors to blend (or eat as is if you can't wait).
  8. You might want to add additional mayonnaise after salad has been refrigerated, because some of the mayonnaise will "soak" into pasta.
  9. *This is the amount of vinegar the original recipe calls for -- I have been cutting down to one tablespoon.

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