Ingredients
- 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
Directions
The classic macaroni pasta and tuna salad has 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!
I love using the small elbow macaroni as it cooks up very fast, cools down fast, and is the perfect shape and size in a salad.
Mayonnaise and lemon makes for the best dressing here as it results in a creamy and slightly tangy outcome.
I prefer to use vegan mayonnaise but you can use any kind you like!
Adding raisins for that hint of sweet really balances out the flavor, both brown and gold raisins work great.
For that added crunch I love adding seeds. Raw sunflower seeds is my go-to but other seeds like pumpkin seeds are also good.
Raw seeds are great as they don’t have any additional salt and also contain great nutritional value like vitamin e, b6, iron, copper, and zinc.
Every salad needs color and crunch. Finley chopped carrots and red onion add a subtle sweet touch and freshness to this salad.
Without these components, the macaroni pasta and tuna salad would feel heavy.
Steps
1 Done | Cook The Elbow Macaroni PastaBring 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. |
2 Done | Prep The Other IngredientsWhile the pasta is cooking, prep the other ingredients. Wash and peel the carrot and finely dice. Peel and finely dice the red onion. Wash and chop the parsley. Drain the canned tuna then using a fork, break apart into smaller chunks. |
3 Done | Add Everything Into A Large BowlAdd the cooked pasta, diced carrot, red onion, parsley, canned tuna, raisins, sunflower seeds, mayonnaise, salt and black pepper to a large bowl and toss to combine. Next, add the juice of 1 lemon and lightly toss again. |
4 Done | Eat Or RefrigerateServe immediately or refrigerator for up to 3 days. This macaroni and tuna salad makes for a great make-ahead dish to bring to a party, picnic or office lunch! |
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This is exactly what I wanted to do. Thanks for this super amazing summer recipe!