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top view of tuna macaroni salad in a clear bowl

Tuna Macaroni Salad

Easy to make macaroni salad with bell peppers, tuna, frozen peas, celery, onions, and tossed in with a homemade dressing.
Course Main Course, Side Dish
Cuisine American
Diet Low Fat
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 289kcal
Author Rena


  • 8 oz whole wheat macaroni
  • 8 oz canned albacore white tuna packed in water, drained
  • 2 ribs celery chopped
  • 1 red bell pepper chopped
  • 1/4 cup red onion chopped
  • 1 cup frozen peas thawed


  • 1/2 cup light mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1 tbsp white wine vinegar
  • 2 tbsp chopped parsley
  • Kosher salt and freshly ground black pepper to taste


  • Cook the pasta in salted water according to package directions. Drain, rinse, and allow it to cool.
  • In a salad bowl add all the remaining ingredients for the salad.
  • In a small bowl whisk well the dressing ingredients
  • Once the pasta is chill, add it to the salad bowl together with the dressing.
  • Toss to combine, then serve.


  • Pasta: Use your favorite pasta, gluten-free, whole wheat, or lentil pasta 
  • Mayo: you may use light or miracle whip. You may skip the mayo and only use yogurt.
  • Store in an airtight container in the fridge for up to 3 days. 
  • This macaroni pasta salad is best served cold. The dressing will soak in and get absorbed better.
  • Add in other veggies that are crunchy like pickles, carrots, or corn.
  • Serves about 6-8. Serving size is about one cup


Calories: 289kcal | Carbohydrates: 37g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 314mg | Potassium: 401mg | Fiber: 2g | Sugar: 4g | Vitamin A: 899IU | Vitamin C: 37mg | Calcium: 58mg | Iron: 2mg