Description
A nostalgic dish that combines creamy pasta with robust tuna, perfect for summer picnics or quick lunches.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 can (12 ounces) tuna, drained and flaked
- 1 cup mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup celery, finely chopped
- 1 cup red bell pepper, finely diced
- 1/2 cup sweet pickle relish
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Fresh parsley or dill for garnish (optional)
Instructions
- Cook the elbow macaroni according to package instructions until it’s al dente. Drain and rinse under cold water.
- Combine the cooled macaroni with the flaked tuna in a large mixing bowl.
- Mix together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
- Pour the dressing over the pasta and tuna mixture, then add chopped celery, diced red bell pepper, sweet pickle relish, and red onion.
- Fold everything together gently until well combined.
- Taste and add salt and pepper as desired; chill in the refrigerator for at least 30 minutes before serving.
Notes
For a healthier twist, consider using Greek yogurt or adding additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg