Tuna Macaroni Salad Recipe
A classic made better, Tuna Macaroni Salad is the retro potluck dish that's a hit with everyone. Tender pasta, tuna, peas, veggies all combined in a sweet/tangy dressing that's ready in minutes.
Servings: 12
Cost: $10
Equipment
- bowl
- saucepan
Ingredients
- 1 pound uncooked elbow macaroni
- 1 celery stalk chopped
- 1/2 cup diced sweet pickles
- 1/2 cup diced red bell pepper
- 1/2 cup frozen peas thawed
- 1/4 cup chopped red onion
- 2 5 ounce cans albacore tuna drained and flaked with a fork
- 3/4 cup mayonnaise I use Hellman's Olive Oil Mayo
- 1/4 cup plain low fat greek yogurt
- 3 tablespoons champagne vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Cook the pasta according to package instructions. Drain and immediately rinse with cold water.
- Transfer the pasta to a large bowl and add the celery, pickles, bell pepper, peas, onion and tuna.
- In a medium bowl, whisk together the mayonnaise, yogurt, vinegar, sugar, salt and pepper.
- Pour the dressing over the salad and stir to combine.
- Cover and chill for 1 hour or overnight.
- Stir the salad again right before serving.
- Serve chilled.
Video
Notes
Tuna Macaroni Salad can be made up to 3 days in advance. Store in an airtight container and refrigerate until ready to serve.
Nutrition
Calories: 273kcal | Carbohydrates: 31g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 308mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 1mg