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tuna macaroni salad no mayo

Tuna Macaroni Salad Without Mayo

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 Set of measuring cups
  • 1 set of measuring spoons

Ingredients
  

  • 8 ounce elbow macaroni dry
  • 2 can tuna in water 5 ounces each; drained
  • 1 cup celery finely chopped
  • 1/2 cup red onion finely chopped
  • 1/2 cup red bell pepper finely chopped
  • 1/4 cup dill pickles finely chopped
  • 3 tablespoon olive oil extra virgin
  • 2 tablespoon lemon juice fresh
  • 2 tablespoon plain Greek yogurt full fat
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoon fresh parsley chopped
  • 1 tablespoon fresh dill optional; chopped

Instructions
 

  • Cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and let excess water drain off.
  • In a large mixing bowl, add the cooled macaroni, drained tuna, celery, red onion, red bell pepper, and dill pickles.
  • In a small bowl, whisk together the olive oil, lemon juice, Greek yogurt, Dijon mustard, garlic powder, salt, and black pepper until smooth and emulsified.
  • Pour the dressing over the macaroni mixture and gently toss with a wooden spoon or spatula until everything is evenly coated.
  • Fold in the chopped parsley and fresh dill, then taste and adjust salt and pepper as needed.
  • Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill.
  • Stir the salad once more before serving, adding a splash of olive oil or lemon juice if it seems a bit dry.

Notes

For best results, chill the pasta thoroughly so the dressing clings well and the flavors stay bright, and make sure the tuna is well-drained to avoid a watery salad; you can easily customize this dish by adding peas, corn, or shredded carrots and by adjusting the Greek yogurt and olive oil balance for creaminess versus lightness. Taste again just before serving, as cold dishes often need a final pinch of salt or squeeze of lemon, and store leftovers tightly covered in the refrigerator for up to two days, refreshing with a bit more dressing if needed.
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