Description

Tuna Macaroni Salad is a creamy, tangy, and satisfying dish that combines pantry staples like pasta, tuna, and crunchy vegetables in a smooth mayo-yogurt dressing. Perfect for quick meals, potlucks, or meal prep.

Ingredients

2 cups elbow macaroni (uncooked)

1 (5 oz / 140g) can tuna in water, drained

1/2 cup mayonnaise (adjust to taste)

1–2 tbsp plain Greek yogurt or sour cream (optional)

1/4 cup finely diced red onion

1/3 cup chopped celery (about 1 stalk)

1/4 cup diced dill pickles or relish

2 boiled eggs, chopped (optional)

1–2 tsp yellow mustard or Dijon (optional)

Salt & black pepper, to taste

Paprika (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook macaroni according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
In a large bowl, mix cooled macaroni, tuna, red onion, celery, pickles, and chopped eggs.
In a small bowl, whisk together mayonnaise, yogurt or sour cream, mustard, salt, and pepper.
Pour the dressing over the salad and mix until well combined.
Cover and refrigerate for at least 1 hour before serving to let flavors meld.
Sprinkle with paprika before serving.

Notes

Chill for at least 1 hour before serving for best flavor.

Optional add-ins: peas, shredded carrots, bell peppers.

Use all Greek yogurt for a lighter version.

Replace pasta with steamed cauliflower for a low-carb version.

Store in an airtight container in the fridge for up to 3–4 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 2g
Sodium: 420mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 13g
Cholesterol: 90mg