Description
Creamy and flavorful, this Tuna Macaroni Salad is a classic dish perfect for picnics, potlucks, or a light meal. It’s easy to make and can be prepared ahead of time.
Ingredients
Scale
For the Salad:
- 2 cups elbow macaroni, cooked and cooled
- 2 (5-ounce) cans tuna in water, drained and flaked
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 2 celery stalks, finely chopped
- ¼ cup red onion, finely chopped
- ¼ cup dill pickles or relish
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: ½ cup frozen peas, thawed
Instructions
- In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Add the cooked and cooled macaroni, tuna, celery, red onion, pickles or relish, parsley, and peas if using.
- Gently fold everything together until well combined and evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving to let the flavors blend.
- Serve cold as a side dish or light main course.
Notes
- This salad can be made a day ahead and kept refrigerated.
- Adjust the mayo and yogurt ratio based on preference for creaminess.
- For added crunch, toss in diced bell peppers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course
- Method: No-Cook (after boiling pasta)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 30 mg
