This colorful macaroni salad with tuna features grated carrot, chopped celery and red onion, all tossed in a creamy mayonnaise-yogurt dressing. Serve it chilled as a side salad or a main dish.
Salt and pepper
1 pound elbow macaroni
3 ribs celery, finely chopped
1/2 cup finely diced red onion
1/2 cup finely chopped fresh parsley
1 carrot, grated
1 12-oz. can tuna in water, drained
1/2 cup plus 2 Tbsp. reduced-fat mayonnaise
1/4 cup plain low-fat yogurt
1 tablespoon plus 1 tsp. cider vinegar
How to Make It
Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain, rinse with cold water and drain again.
While pasta is cooking, combine celery, onion, parsley, carrot and tuna in a large bowl. Add cooled macaroni and toss to combine. In a small bowl, whisk mayonnaise, yogurt and vinegar. Season with salt and pepper and whisk. Pour over pasta and toss until well coated. Cover and refrigerate until ready to serve.
Add veggies: Toss in chopped artichoke hearts, sun-dried tomatoes or roasted red peppers. Trade pastas: You can use any short pasta shape in this recipe.
After reading the reviews, I used 1/2 the amount of pasta. Also, I added some white beans to add more protein. Otherwise, I pretty much followed the recipe. It was very good! I have a few different pasta salad recipes - it's a great summer meal! I will add this one to our rotation! As another reviewer mentioned, it's easy to vary a few of the ingredients too......
It's a good, tasty recipe. My dad LOVED it, couldn't get enough of it. I like that this recipe isn't drenched in dressing. I forgot to add the red onions, but added diced red bell peppers. Also, for the dressing, I used white balsamic for cider vinegar, and cilantro for parsley. Definitely yields a lot! Probably great for BBQs, potlucks, or any large gatherings.
Didn't have red onions, so I too used shallots and I also added garden sweet peas. Wonderful recipe. I used a 12 oz box of pasta. There is just something about the kick from the cider vinegar that brings it all together. I did add a tiny bit of garlic powder, otherwise, followed the recipe. Thank you for another favorite go to recipe!!
I made a few tweaks and swaps. I used gluten free macaroni and halved the amount. This seemed to make the whole salad lighter. I used broccoli instead of celery, since that's what I had on hand, smoked turkey instead of tuna. It turned out to be a perfect summer pasta salad. I can imagine all sorts of variations. Thanks for the great and versatile recipe!
Even though I read and followed some of the reviewers' advice, I still came away disappointed with this salad. Cut the pasta in half and added more dressing. There was barely enough the first day, but the by the second day all of the dressing had been absorbed and the salad was quite dry. The dish also lacked flavor; it needs something more than just salt and pepper. There are better tuna salad recipes out there.