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My Mom's Awesome Macaroni Salad (enough to feed a crowd!)

My Mom's Awesome Macaroni Salad (enough to feed a crowd!)


"This was my Mom's recipe. She never wrote anything down, so the amounts on the seasonings are estimates and 'to taste.' She always said the key ingredient was 'love.'"
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1 h 35 m servings 562 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 40.2 g
  • 62%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.
  2. Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
  3. Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.


  • Cook's Note:
  • I personally don't care for celery in salads, so I use cucumber instead, but you can definitely substitute celery in this recipe.
  • This is one of those salads that tastes even better the next day, thus my recommendation is to chill overnight, if possible.

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Read all reviews 3
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I made only slight adjustments to this fantastic recipe. I added a small can of sliced black olives and almosr Half of a small bag of thawed early peas. For the shrimp, I used 1/4lb of steamed s...

This is an awesome base recipe for either tuna or seafood pasta salad. I use it for both and adjust/lower the amount of seasoned salt with Old Bay, smoked paprika, and whatever else I feel it ne...

Probably the best tasting tuna mac salad I've had in a while. The addition of the baby shrimp adds just the right bit of extra flavor. Easy to make. The recipe does make a large amount - I doubl...

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