- 1 cup, uncooked Macaroni Elbow Pasta
- 10 ounces Canned Tuna (in water)
- 1 large, finely diced Carrot
- 0.5 cup, finely diced Red Onion
- 0.3 cup, chopped Parsley
- 0.25 cup Raisins
- 0.25 cup Sunflower Seeds
- 0.5 cup Mayonnaise
- 1 teaspoon Kosher Salt
- 0.25 teaspoon Ground Black Pepper
- 1 Lemon
The classic macaroni tuna salad with a few healthy twists.
I can never resist pasta, no matter if it’s serve hot or cold.
Salads are definielty a go to during the warmer months but it does not always have to be a side dish.
This macaroni pasta and tuna salad is packed with protein, vegetables and some carb which makes it a complete meal!
Mayo and lemon makes for the best dressing here and I prefer to use vegan mayo but you can use any kind you like.
I love adding raisins for that hint of sweet and raw sunflower seeds for crunch and nutritional value. Pumpkin seeds would also be great!
Cook The Elbow Macaroni Pasta
Bring a pot of water to a boil then add 2 teaspoon of salt to the boiling water.
Add 1 cup uncooked macaroni elbow pasta and cook according to the package instructions then drain the pasta.
Prep The Other Ingredients
Add Everything Into A Large Bowl
Eat Or Refrigerate