- 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 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.
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