Back to Tangy Tuna Macaroni Salad

Print Options


Card Sizes

Tangy Tuna Macaroni Salad Recipe

Tangy Tuna Macaroni Salad Recipe

A well-seasoned vinegar, mayonnaise and yogurt dressing perks up this chilled tuna and macaroni salad sent in by field editor Ruth Peterson of Jenison, Michigan. Green peas, parsley and olives add color to the medley.
TOTAL TIME: Prep: 15 min. + chilling YIELD:6 servings


  • 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 stuffed olives
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup fat-free plain yogurt
  • 1 tablespoon red wine vinegar or cider 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. 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. Yield: 6 servings.

Nutritional 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.

Reviews for Tangy Tuna Macaroni Salad

Sort By :

Average Rating
Reviewed May. 28, 2010

"I did not care for the flavor of the dressing at all."

Reviewed May. 13, 2009

"This is sooo good! 5 stars!!"

Loading Image