Tuna Macaroni Salad
This simple tuna and macaroni salad is easy to pack and enjoy for work or school. The celery and bell pepper add a refreshing crisp crunch while the dressing, packed with flavor from dill, Dijon and lemon juice, complements the tuna.
Ingredients
- 8 ounces whole-wheat elbow macaroni
- 2 (6.7-ounce) jars tuna fillets packed in water, drained
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- ½ cup thinly sliced scallions, plus more for garnish
- ½ cup plain whole-milk Greek yogurt
- ⅓ cup mayonnaise
- ¼ cup chopped fresh dill
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon ground pepper
Directions
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Cook pasta according to package directions, omitting salt. Drain and rinse under cold water until cool. Transfer to a large bowl.
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Shred tuna into medium-size chunks in a medium bowl.
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Add celery, bell pepper, scallions, yogurt, mayonnaise, dill, lemon juice, mustard, salt and pepper to the pasta; stir until well combined. Gently fold in the tuna until just incorporated, leaving some chunks intact and being careful not to overmix. Garnish with additional scallions, if desired.