Description
Creamy and tangy tuna macaroni salad ready in 30 minutes with colorful vegetables and olive oil dressing.
Ingredients
3 1/2 cups cooked whole grain pasta
2 – 5 oz. cans Genova Yellowfin Tuna in Olive Oil, keep oil
1 cup frozen peas, thawed
1/2 cup diced bread and butter pickles
1/2 cup diced red bell pepper (1/2 of a pepper)
1/2 cup diced celery (2 stalks)
1 cup diced carrot
1/2 cup diced onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
Instructions
1. Cook the pasta according to package directions.
2. Drain and rinse under cold water until cold.
3. Combine the peas, bread and butter pickles, bell pepper, celery, carrot, and onion.
4. Add in the cooled pasta, salt, pepper, and garlic powder.
5. Add in the tuna and the oil from the cans as desired, mayonnaise, and white wine vinegar.
6. Stir until everything is well coated.
7. Store in the fridge until serving (best served chilled).
Notes
Best served cold after chilling at least 20 minutes.
You can add hard-boiled eggs or lemon juice for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 25mg
Keywords: tuna macaroni salad, tuna pasta salad, healthy lunch dinner, 30 minute recipe