Description
A flavorful and easy macaroni tuna salad made with tender pasta, tuna in olive oil, and crisp vegetables. Perfect for a quick lunch, picnic, or light dinner.
Ingredients
- 3 1/2 cups cooked whole grain pasta
- 2 (5 oz) cans yellowfin tuna in olive oil, oil reserved
- 1 cup frozen peas, thawed
- 1/2 cup diced bread and butter pickles
- 1/2 cup diced red bell pepper
- 1/2 cup diced celery
- 1 cup diced carrot
- 1/2 cup diced onion
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar
Instructions
1. Cook the pasta according to the package directions until tender.
2. Drain the pasta and rinse under cold water until completely cooled.
3. In a large bowl, combine the peas, diced pickles, red bell pepper, celery, carrot, and onion.
4. Add the cooled pasta to the bowl and season with salt, black pepper, and garlic powder.
5. Add the tuna along with some of the olive oil from the cans, the mayonnaise, and white vinegar.
6. Mix everything together until the ingredients are evenly coated.
7. Cover and refrigerate the salad until chilled before serving for the best flavor.
Notes
Chilling the salad for at least 30 minutes improves the flavor and texture.
You can substitute regular macaroni for whole grain pasta if preferred.
Add extra mayonnaise if you prefer a creamier salad.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 35 mg