Healthy macaroni salad with tuna is a classic favorite re-made. It’s still as satisfying and flavorful and it’s counterpart and it’s perfect for a meal or a side dish.
Recipe Highlights
- A healthier version using Greek yogurt, less mayonnaise, and more vegetables.
- It can be made ahead of time and served as a main course or a side dish.
- It’s customizable.
Here is what you will need
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- Small pasta (shells, elbows or ditalini)
- Celery
- Bell Pepper
- Carrots
- Onion
- Tuna
- Mayonnaise
- Greek yogurt
- Mustard
- Cococnut sugar or honey
- Apple cider vinegar
- Paprika – Optional for garnish
Estimated Time To Make This Recipe: 30 to 40 minutes.
Ingredient notes
The Pasta
I typically use whole wheat pasta in my recipes, but this recipe is an exception. I’ve tried it with many different shapes and sizes of whole wheat pasta, and I’ve come to the conclusion that tuna mac salad just tastes better with white pasta.
I like to use organic baby shells because the nooks and crannies hold onto the dressing and small bits of ingredients. The ditalini shaped pasta or elbow pasta are my second choices.
Whichever pasta you choose, it should be cooked a minute or 2 after it reaches al al dente, thoroughly rinsed in cold water and cooled off to room temperature before adding the salad ingredients.
Tip! Drizzle a little bit of olive oil onto the pasta before adding the veggies and dressing to keep the salad moist.
The Mayonnaise
I don’t use mayonnaise often, but it is a must in this recipe. A mayo that’s made with avocado oil or olive oil is a healthier choice, and it gives the macacaroni salad a far superior taste.
The Greek Yogurt
This macaroni salad with tuna recipe has been passed down from a few generations. It was originally made with 1 to 1 1/4 cups of mayonnaise and a little bit of sour cream. The sour cream was simply meant to add a smooth texture to the salad if it was too dry.
The addition of Greek Yogurt adds a ton of flavor and it has more nutritional benefits. I’ve tried using different amounts of yougurt vs. mayo and have found that 1/2 cup mayo and 1/2 cup yogurt is perfect. If you like yogurt more than mayo, then you can add 3/4 yogurt and 1/4 cup mayonnaise.
Serving Suggestions
Healthy macaroni salad with tuna can be served as a main course with a side salad or it can be served as as side with:
Recipe Tips
- If you are using small pasta, dice those veggies up small. I like to use a sharp knife, but you can also use your food processor.
- Mix up the dressing in a mason jar. Simply add the ingredients, cover it and shake it up to blend everything together. A Mason jar is great for storing extra dressing in too.
- If you aren’t serving your macaroni salad immediately, pour half of the dressing over the salad. Store the remainder in the refrigerator and add it about 5 to 10 minutes before serving.
Make Ahead Instructions
Tuna macaroni salad can be made ahead of time up to one day before. Mix the cooked pasta together with the diced vegetables and leave the dressing off. Store the salad in the refrigerator for no longer than one day. About 15 to 20 minutes before serving add the dressing.
Storing Leftovers
Tuna Macaroni salad tastes great the next day, and will stay for up to 5 days in the refrigerator. You might need to add a teaspoon or two of mayo or yogurt if the salad is dry before serving.
Tip! Try squeezing a little bit of lemon juice into the leftover macaroni salad to freshen it up.
Freezing leftover macaroni salad is not recommended.
Variations
- Leave out the tuna for a classic vegetarian macaroni salad
- Substitute 1/4 pound shredded chicken for the tuna
- Add 1/2 cup peas, chopped boiled eggs, or olives to the salad
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PrintHealthy Macaroni Salad with Tuna
Healthy macaroni salad with tuna is a healthy twist on a classic favorite. It’s still as satisfying and flavorful and it’s counterpart and it’s perfect for a meal or a side dish.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 6 1x
Ingredients
- 4 cups (approximately 2 1/2 cups uncooked) of cooked small pasta such as shells, elbows or ditalini
- 3/4 cup diced celery – about 3 stalks
- 3/4 cup diced bell pepper (red, or green)
- 1/2 cup diced carrots (about 1 large)
- 1/2 cup chopped onion
- 1 can tuna
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 Tablespoon mustard
- 1 Teaspoon coconut sugar
- 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.
- 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.
- Combine the ingredients
- Mix the dressing ingredients ttogether in a bowl or a ason jar (1/2 cup mayonnaise, 1/2 cup Greek yogurt, 1 tablespoon mustard, 1 teaspoon coconut sugar, 2 tablespoons apple cider vinegar).
- Add half of the dressing and store the salad in the refrigerator until 10 mintues before serving. Stir in the remaining dressing.
Notes
Recipe Variations
- Leave out the tuna for a classic vegetarian macaroni salad
- Substitute 1/4 pound shredded chicken for the tuna
- Add 1/2 cup peas, chopped boiled eggs, or olives to the salad
Keywords: healthy macaroni salad with tuna, tuna mac salad, macaroni salad
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
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.