Description
A quick and satisfying tuna pasta salad made with al dente elbow macaroni, creamy mayonnaise, and vibrant vegetables, perfect for busy weeknights.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 can (12 oz) tuna, drained
- 1 cup mayonnaise
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 1/2 cup red onion, diced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions; drain and cool, ensuring it doesn’t become overcooked and mushy.
- In a large bowl, combine the drained tuna, mayonnaise, celery, bell pepper, red onion, and lemon juice, mixing well to create a uniform base.
- Add the cooked macaroni to the bowl and mix thoroughly, ensuring all ingredients are well integrated for balanced flavor.
- Season with salt and pepper to taste, giving a final stir before refrigerating.
- Chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld together beautifully.
Notes
For a lighter version, consider using Greek yogurt instead of mayonnaise. This salad can be served with crusty bread or a side of fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg