Healthy Macaroni Salad with Tuna(Creamy, Easy & Lighter)
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If you like tuna macaroni salad but don’t love the heavy deli-style versions with all of that mayo, you have to try this healthy tuna mac salad. It’s tossed in a creamy dressing made with a mix of Greek yogurt and avocado mayo. The tuna adds enough protein to make it filling for lunch or a simple dinner. Crunchy vegetables keep it fresh, and it tastes even better after chilling, which makes it great for meal prep, warm-weather meals, potlucks, or an easy make-ahead option for busy days.
This post has been refreshed in April 2026.
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This macaroni salad is on our table a lot when the weather warms up. The tuna and Greek yogurt add protein, so it’s a great option for a quick meal or side dish. I love that it has the same creamy texture as classic macaroni salad, but it feels lighter.
Recipe Highlights
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Serves: 6
- Lighter but Still Creamy: Greek yogurt and mayo keep it rich without feeling too heavy.
- Stays Creamy: Holds up well in the fridge and tastes great the next day.
Ingredient Notes
- Pasta: Use small shapes like elbows, shells, or ditalini.
- Vegetables: I like red bell pepper, carrots, onion, and celery, but use any mix you have.
- Tuna: Water-packed tuna is my preference, but oil-packed works too.
- Greek Yogurt: Keeps the dressing lighter and creamy. Sour cream works too.
- Mayonnaise: Avocado mayo or regular mayonnaise both work.
- Vinegar: Apple cider vinegar adds brightness. White or red wine vinegar also work
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Healthy Tuna Mac Salad
- Prep: Cook the pasta. Drain and flake the tuna, chop the vegeetabes and whisk the dressing until smooth.
- Combine Ingredients: Add the cooked pasta, vegetables, and tuna in a large mixing bowl.
- Add Dressing: Pour the dressing over the top
- Mix it Up: Use a wooden spoon to stir until combined.
Make it Your Way
This macaroni salad is easy to change based on what you have, what you like, or how you eat, here are some suggestions:
- Protein: Swap the tuna for shredded chicken, or add chopped hard-boiled eggs for an even heartier salad.
- Vegetarian: Leave out the tuna and add extra vegetables such as zucchini, peas, tomatoes, or bell peppers.
- Vegan / Dairy-Free: Use vegan mayonnaise, plant-based yogurt, and maple syrup instead of honey.
- Gluten-Free: Use your favorite gluten-free pasta, like chickpea pasta
- Extra Crunch: Add celery, cucumber, bell pepper, or chopped pickles.
- Fresh Flavor: Stir in dill, parsley, green onion, or chives before serving.
- More Add-Ins: Try frozen peas, black olives, cherry tomatoes, pickle relish, or chopped eggs.
How to Make it Ahead of Time
This tuna macaroni salad is great for meal prep and making ahead.
Combine the cooked pasta and chopped vegetables up to 2 days in advance and refrigerate separately or together in an airtight container without dressing. Stir in the dressing 15 to 20 minutes before serving for the freshest texture.
Tip! If you are planning for leftovers, save a little extra dressing to stir in later to keep it creamy.
What to Serve with Macaroni Salad
Healthy tuna macaroni salad makes a quick and satisfying meal on its own with a simple side salad, or serve it as a hearty side dish alongside Caramelized Onion Burgers, Spinach Feta Turkey Burgers, or Grilled Jerk Chicken Breasts.
How to Store Leftovers
Store leftover tuna macaroni salad in an airtight container in the refrigerator for up to 5 days. If it starts to dry out, simply stir in a little mayo or Greek yogurt (or extra dressing) to bring back the creamy texture.
Food Safety Tip: If you’re serving this salad outdoors or at a gathering, keep it chilled as much as possible and don’t let it sit out for more than 2 hours to keep it safe and fresh.
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Click on serving size to scale this recipe
Healthy Macaroni Salad with Tuna
Ingredients
- 3/4 cup bell pepper red, or green diced
- 2 1/2 cups cooked pasta elbows or small shells
- 3/4 cup celery diced
- 1/2 cup carrots diced
- 1/2 cup onion chopped
- 1 can tuna
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 Tablespoon mustard
- 1 Teaspoon coconut sugar or honey
- 2 Tablespoons apple cider vinegar
Instructions
- Cook the pasta according to package instructions.
- While the pasta is cooking, cut up the vegetables and place them in a large bowl.
- Combine the dressing ingredients (mayonnaise, Greek yogurt, mustard, sugar and vinegar),
- Drain the tuna and place it in the same bowl as the vegetables.
- Drain the cooked pasta and rinse it under cold water and set it aside to cool.
- Once the pasta is at room temperature add it to the bowl with the tuna and vegetables.
- Add half of the dressing and store the salad in the refrigerator until 10 to 15 minutes before serving. Stir in the remaining dressing.
Video
Notes
Tips
- Cook the pasta just to al dente so it stays firm after chilling.
- Rinse pasta under cold water to cool it quickly and stop the cooking.
- If the salad thickens in the fridge, stir in a spoonful of mayo, yogurt, or reserved dressing before serving.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Frequently Asked Questions About Macaroni Salad with Tuna
If the pasta absorbs some of the dressing in the fridge, stir in a spoonful of mayo, Greek yogurt, or extra dressing before serving.
Add a little salt, Dijon mustard, lemon juice, pickle relish, or fresh herbs to brighten the flavor.
Vegetables with high moisture can release liquid as they sit. Pat vegetables dry before mixing them into the salad.
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I made this recipe the other night and it was so good. I love the yougurt with the mayonnaise.
My mom always makes a tuna pasta salad with peas and it’s been a favorite for years! I like this version and that you used a bit of yogurt in place of the mayo.