How To Make Tuna Macaroni Salad
This delicious and creamy tuna macaroni salad is a 30-minute dish tossed with lettuce, celery, and pepper in spiced mayo dressing.
Serves:
Ingredients
For Pasta:
- 1cupelbow macaroni,uncooked
- 1tspsalt
- 1quartwater
For Salad:
- ½cupgreen onion,chopped, including green onion greens
- 1cupbell pepper,red, orange, or yellow, chopped
- ¼cupfresh parsley,chopped
- 10oztuna,(2 cans), packed in olive oil, if it’s packed in water, drain and add 2 to 3 tbsp of extra virgin olive oil
- 1cupcelery,(2 stalks), chopped
- 2tbsplemon juice
- ⅓head lettuce,preferably iceberg lettuce, sliced first and roughly chopped into 2 inch long strips
- ¼cupmayonnaise,more to taste
- ½tspsweet Hungarian paprika
- fresh ground pepper
Instructions
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In a saucepan, add 1 cup of elbow macaroni to 1 quart of boiling water with 1 teaspoon of salt.
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Cook at a rolling boil uncovered for about 10 minutes until the macaroni is just a little more cooked than al dente.
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Remove from heat, drain, and rinse with cold water.
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While the macaroni is cooking, assemble the other ingredients. In a large bowl mix the green onion, bell peppers, parsley, tuna, celery, and lemon.
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Add the cooked and drained macaroni. Fold in the mayonnaise until well mixed.
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Add the paprika. Add fresh ground pepper to taste. (At this point it can be made ahead and chilled.)
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Fold in the lettuce gently and serve. The salad does not make good leftovers as the lettuce will eventually get soggy.
Nutrition
- Calories: 303.13kcal
- Fat: 12.20g
- Saturated Fat: 1.92g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.95g
- Polyunsaturated Fat: 7.04g
- Carbohydrates: 25.60g
- Fiber: 3.09g
- Sugar: 3.29g
- Protein: 21.99g
- Cholesterol: 33.27mg
- Sodium: 734.62mg
- Calcium: 54.54mg
- Potassium: 635.41mg
- Iron: 1.89mg
- Vitamin A: 128.83µg
- Vitamin C: 59.14mg
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