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Tuna Macaroni Salad with Vegetables

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30min

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6 servings

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2 Reviews
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This colorful and hearty Tuna Macaroni Salad combines the classic comfort of elbow pasta with protein-rich canned tuna and a medley of crisp vegetables. The salad features a rainbow of ingredients including carrots, purple cabbage, tomatoes, corn, and green peas, all brought together with a creamy mayonnaise dressing. Perfect for picnics, potlucks, or as a refreshing lunch, this salad offers a delightful mix of textures and flavors in every bite.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
5 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Fish

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Cook pasta

Cook elbow macaroni in salted boiling water according to package instructions until al dente. Drain and rinse with cold water.

2
Prepare vegetables

Grate carrot, finely chop purple cabbage, and dice tomatoes.

3
Combine ingredients

In a large bowl, mix cooled pasta, drained tuna, prepared vegetables, corn, and peas.

4
Make dressing

In a separate bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper.

5
Dress the salad

Pour the dressing over the pasta mixture and toss gently to coat evenly.

6
Add herbs

Fold in chopped fresh parsley.

7
Chill

Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.

8
Serve

Give the salad a quick stir before serving. Adjust seasoning if needed.

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