Cool As a Cucumber Tuna Macaroni Salad
Elevate your summer side dish game with our refreshing "Cool As a Cucumber Tuna Macaroni Salad." This crowd-pleasing recipe combines tender elbow macaroni, protein-packed canned tuna, and crisp cucumber with a creamy, zesty dressing made from mayonnaise, Greek yogurt, and a bright splash of lemon juice. The addition of fresh dill and dijon mustard brings a herbaceous and tangy twist, while red onion adds a touch of crunch. Ready in just 25 minutes, this chilled salad is the perfect make-ahead option for picnics, potlucks, or light lunches. Easy to prepare, deliciously satisfying, and packed with fresh flavors, this dish is guaranteed to become a staple in your recipe rotation. Keywords: tuna macaroni salad, creamy pasta salad, cucumber salad, easy summer recipes, make-ahead salad.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 250 grams elbow macaroni
- 2 cans (5 ounces each) canned tuna in water
- 1 large cucumber
- 0.5 medium red onion
- 120 milliliters mayonnaise
- 60 milliliters Greek yogurt
- 15 milliliters lemon juice
- 10 milliliters Dijon mustard
- 10 grams fresh dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain the macaroni and rinse under cold water to stop the cooking process. Set aside to cool.
While the pasta is cooking, prepare the other salad ingredients. Peel the cucumber (if desired), slice it lengthwise, and remove the seeds. Chop the cucumber into small, bite-sized pieces. Finely chop the red onion. Drain the tuna and flake it with a fork.
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth and well combined. Finely chop the fresh dill and stir it into the dressing.
Add the cooled macaroni, chopped cucumber, red onion, and flaked tuna to the bowl with the dressing. Gently toss everything until evenly coated.
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Before serving, give it a final stir and adjust the seasonings to taste if needed.
Serve chilled. This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
