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Tangy Tuna Macaroni Salad

Total Time

Prep: 15 min. + chilling


6 servings

A well-seasoned vinegar, mayonnaise and yogurt dressing perks up this chilled tuna and macaroni salad. Green peas, parsley and olives add color to the medley. —Ruth Peterson, Jenison, Michigan


  • 1 cup uncooked elbow macaroni
  • 1 cup chopped celery
  • 1 can (6 ounces) light water-packed tuna, drained and flaked
  • 3/4 cup frozen peas, thawed
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons sliced pimiento-stuffed olives
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup fat-free plain yogurt
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon ground mustard


  1. Cook macaroni according to package direction; drain and rinse in cold water. In a serving bowl, combine the macaroni, celery, tuna, peas, parsley and olives.
  2. In a small bowl, combine the remaining ingredients; add to tuna mixture and toss to coat. Cover and refrigerate for at least 4 hours or overnight.

Nutrition Facts

3/4 cup: 163 calories, 3g fat (0 saturated fat), 12mg cholesterol, 540mg sodium, 23g carbohydrate (0 sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

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