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Tuna Macaroni Salad

A light and healthy salad made with tender macaroni, flaky tuna, colorful vegetables, and a creamy yogurt dressing, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Salad Base
  • 500 g elbow macaroni, cooked al dente and cooled completely
  • 2 cans (160g each) tuna in water, drained and flaked Use firm-textured tuna
  • 4 pieces hard-boiled eggs, roughly chopped
  • 1 cup shredded cheese (Gouda or Edam work beautifully) Feel free to use your favorite cheese
  • to taste fresh flat-leaf parsley, finely chopped
For the Vegetables
  • 1 cup carrots, coarsely grated
  • 1 cup cucumber, peeled and diced into small cubes
  • 1 cup sweet corn kernels (canned or frozen, thawed)
  • ½ medium red onion, very finely diced
For the Yogurt Dressing
  • 4 tablespoons plain yogurt (full-fat for creamier results) Greek yogurt works too
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • to taste salt

Method
 

Cooking the Macaroni
  1. Bring a large pot of generously salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain immediately and rinse under cold water to stop the cooking process. Spread on a tray and let cool completely.
Preparing the Vegetables
  1. While the pasta cools, prepare all your vegetables. Grate the carrots and dice the cucumber and red onion.
Making the Yogurt Dressing
  1. In a small bowl, whisk together the yogurt, apple cider vinegar, olive oil, and salt until smooth. Adjust salt to taste.
Combining Everything
  1. In a large mixing bowl, combine the cooled macaroni, tuna, chopped eggs, carrots, cucumber, corn, red onion, shredded cheese, and parsley. Pour the dressing over the top and toss gently.
Chilling the Salad
  1. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Serving the Salad
  1. Serve on a bed of romaine lettuce leaves, and garnish with extra parsley.

Notes

This salad is better made the night before. For extra flavor, add a pinch of paprika or a dash of hot sauce in the dressing. The salad keeps in the refrigerator for up to 3 days.