Tuna Macaroni Salad – Healthy, Creamy and Easy
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This healthy tuna macaroni salad is a lighter, fresher spin on the classic deli favorite. Made with simple, wholesome ingredients, it’s just as creamy and flavorful, without all of the heaviness. Whether you serve it as a side, light lunch or an easy main dish, this versatile salad hits the spot every time.
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What’s great about this Tuna Mac Salad
Here’s what you will need
Ingredient List
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How to make healthy tuna mac salad
Prepare the ingredients: Cook the pasta according to the package instructions, then drain and rinse it under cold water to stop the cooking and cool it down. While the pasta cooks, drain and flake the tuna, and chop the vegetables into bite-sized pieces. In a small bowl, whisk together the dressing ingredients until smooth.
STEP 1: Place the cooked pasta, vegetable and tuna in a large mixing bowl.
STEP 2: Pour the dressing over the salad.
STEP 3: Use a wooden spoon to combine all of the ingredients together. Refrigerate the tuna macaroni salad until it’s time to enjoy.
How to make tuna mac salad ahead of time
This healthy tuna pasta salad is a great make-ahead option. You can prep it 1 to 2 days in advance by combining the cooked pasta and chopped veggies, then storing them without the dressing.
Keep the undressed salad in an airtight container in the refrigerator for up to two days. About 15–20 minutes before serving, stir in the dressing so everything stays fresh and flavorful
Tips for the best tuna macaroni salad
- Freshen it up: If the salad dries out a bit, stir in a spoonful of mayo or Greek yogurt with a splash of lemon juice to revive the flavor and texture.
- Chill the pasta: Rinse the cooked pasta under cold water right after draining. It stops the cooking and helps the macaroni keep its shape.
- Don’t overcook the macaroni: Stick with al dente for the best texture in cold salads—overcooked pasta can get mushy after chilling.
- Planning for leftovers? Set aside a little extra dressing to stir in the next day. It keeps the salad creamy and fresh.
- Save time: Grab pre-chopped veggies if you’re short on time.
Be sure to check out the full recipe card below
Serving Suggestions
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.
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.
Recipe Variations
Vegetarian – Leave out the tuna and add more veggies such as chopped zucchini, green bell pepper, peas, or tomatoes.
Chicken – Instead of tuna, use 1/4 cup of shredded chicken.
Vegan – For a vegan and dairy-free version, replace the mayonnaise with vegan mayonnaise, the Greek yogurt with a plant-based yogurt, and the honey with maple syrup.
Gluten-Free – Replace traditional wheat pasta with gluten-free pasta.
Macaroni Salad add-ins – Try adding in any combination of these; thawed frozen peas, chopped hard-boiled eggs, fresh herbs, black olives, cherry tomataoes, pickle relish or chopped pickles.
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Recipe FAQs
Try mixing in a teaspoon or two (gradually) to the pasta until the pasta is lightly coated with the oil. Then pour on the dressing.
Freezing macaroni salad is not recommended. The mayo and yogurt will separate and the pasta will become extremely soft.
The best pasta shapes for this tuna macaroni salad are small ones like elbows, shells, or ditalini—they hold the dressing well and mix easily with the other ingredients. You can also use whole grain or gluten-free pasta if preferred—just be sure not to overcook it, since it can get soft once chilled.
The short answer is, use tuna that you enjoy eating! I prefer using high-quality solid white albacore tuna for this salad—it has a firm texture and clean flavor. If you like higher-quality tuna, look for brands that follow sustainable fishing practices, and always check the ingredient label to avoid unnecessary additives.
Yes, you can replace Greek yogurt with mayonnaise for an all mayo version.
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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.
- Add half of the dressing and store the salad in the refrigerator until 10 to 15 minutes before serving. Stir in the remaining dressing.
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Notes
- 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
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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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.