Tangy Tuna Macaroni Salad
Brighten up your next potluck or picnic with this irresistibly creamy and delicious Tangy Tuna Macaroni Salad! This crowd-pleasing side dish combines tender elbow macaroni with protein-packed tuna, crunchy celery, and zesty red onion, all tossed in a tangy dressing made with mayonnaise, Greek yogurt, yellow mustard, and a splash of white vinegar. Sweet pickle relish and fresh parsley add vibrant bursts of flavor, while a dash of paprika makes for the perfect finishing touch. Quick to prep and ready to serve chilled, this refreshing salad is perfect for warm-weather gatherings or an easy make-ahead lunch. Packed with texture, flavor, and a hint of nostalgia, this tuna macaroni salad will keep everyone coming back for seconds!
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
- 2 cups elbow macaroni
- 2 cans canned tuna (packed in water, drained)
- 1 cup mayonnaise
- 0.5 cup plain Greek yogurt
- 1.5 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 0.75 cup celery (finely diced)
- 0.5 cup red onion (finely diced)
- 2 tablespoons sweet pickle relish
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons paprika (for garnish, optional)
Instructions
Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
In a large mixing bowl, combine the mayonnaise, Greek yogurt, yellow mustard, and white vinegar. Whisk until smooth and well combined.
Add the finely diced celery, red onion, sweet pickle relish, and fresh parsley to the bowl. Stir to evenly distribute the ingredients.
Flake the drained tuna with a fork and gently fold it into the mixture.
Gradually add the cooled macaroni to the mixture, stirring gently to coat all the pasta evenly in the dressing.
Season with salt and black pepper, adjusting to taste. Mix thoroughly but gently to avoid breaking the macaroni.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, garnish with a light sprinkle of paprika for a pop of color and additional flavor, if desired.
Serve chilled and enjoy!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.4 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 248 mg | 5% | |
*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.
