Description
A cool and creamy tuna pasta salad made with tender elbow macaroni, flaky tuna, crisp vegetables, and a tangy mayo-yogurt dressing. Perfect for lunches, picnics, or as a refreshing summer side dish.
Ingredients
Scale
- 2 cans (5 oz each) tuna, drained
- 2 cups elbow macaroni, dry
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 lemon, juiced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Cook elbow macaroni in salted water until al dente. Drain and rinse under cold water. Set aside to cool.
- In a large bowl, combine tuna, diced red bell pepper, cucumber, red onion, and parsley.
- In a small bowl, mix mayonnaise, Greek yogurt, lemon juice, salt, and pepper.
- Add the cooled pasta to the tuna mixture.
- Pour the dressing over everything and mix gently until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with extra parsley and serve cold.
Notes
- Use al dente pasta so it holds up well after chilling.
- Drain tuna thoroughly to avoid watery salad.
- Add a splash of pickle juice or vinegar for extra tang.
- Adjust mayo and yogurt to your desired creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg