Eggless Deli Tuna Macaroni Salad
Classic deli-style macaroni salad is the kind of crowd-pleaser that disappears fast at potlucks and cookouts, and this version serves six with zero fuss. The secret to keeping it egg-free without sacrificing that creamy, tangy dressing is vegan mayonnaise, which blends seamlessly with yellow mustard, apple cider vinegar, and a touch of paprika into something genuinely craveable. Finely diced celery and red onion add satisfying crunch, while sweet pickle relish brings that signature deli sweetness you'd expect from the real deal. Well-drained tuna gets folded in with the cooled macaroni so every bite is hearty and protein-packed. The one step you really can't skip is the chill time — at least an hour in the fridge lets the dressing soak into the pasta and the flavors meld into something far better than the sum of its parts. A sprinkle of fresh parsley right before serving makes it look as good as it tastes.
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Learn more →Ingredients
6 servings
- 8 oz elbow macaroni
- 2 cans (5 oz each) tuna in water, drained well
- 3 stalks celery, finely diced
- ¼ cup red onion, finely diced
- 3 tbsp sweet pickle relish
For the dressing
- ¾ cup vegan mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- ½ tsp salt, plus more for pasta water
- ¼ tsp black pepper
- ¼ tsp paprika
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook according to package directions until tender, about 8–9 minutes. Drain through a colander, rinse under cold running water until completely cool, and shake off excess water.
- 2
In a small mixing bowl, whisk together the vegan mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, black pepper, and paprika until smooth and uniform.
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