Description
A quick and creamy tuna macaroni salad with whole grain pasta, crisp vegetables, olive oil tuna, and a tangy finish.
Ingredients
Scale
- 3 1/2 cups cooked whole grain pasta
- 2 (5-ounce) cans yellowfin tuna in olive oil, oil reserved
- 1 cup frozen peas, thawed
- 1/2 cup diced bread and butter pickles
- 1/2 cup diced red bell pepper
- 1/2 cup diced celery
- 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
- Cook pasta according to package directions until tender.
- Drain pasta and rinse under cold water until fully cool.
- Combine peas, pickles, bell pepper, celery, carrot, and onion in a large bowl.
- Add cooled pasta, salt, pepper, and garlic powder.
- Add tuna with reserved oil to taste, mayonnaise, and white wine vinegar.
- Stir until evenly coated and chill before serving.
Notes
- Chilling improves flavor and texture.
- Add a splash of reserved tuna oil before serving if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 30mg