This salad has 14 grams of protein and 32 grams of carbohydrates.There aren’t a ton of added ingredients and you are making the dressing from scratch with light mayonnaise, so it’s definitely better for you than using a bottled dressing or adding sugar like some dressing recipes do! That’s a 1 cup serving, and this recipe makes 9 cups. There are 323 calories in this tuna pasta salad recipe.Is this tuna pasta salad healthy and good for you? Shells – You can use several types of pasta including elbow macaroni, shells, rotini, fusilli, and mostaccioli.Colorful additions – If you like a more colorful pasta salad, adding 1/2 cup chopped red or orange bell pepper adds color and crunch.Keep in mind that bottled dressings often have preservatives and other additives. Italian dressing – If you prefer an Italian dressing based salad, you can use 1 cup of bottled dressing instead of the mayo-based dressing I have here.Chop 2 hard-boiled eggs and mix them in at the end. Eggs – Hard boiled eggs are also a great addition to tuna macaroni salad.Alternatively, you could use our creamy dill dressing instead of the mayonnaise dressing in this recipe. Simply stir in 2 teaspoons of dried herb or 2 tablespoons of fresh herb. Dill – you can add dill or any other fresh herb that you like.It would be great instead of the mayonnaise-based dressing in this salad. You might like our homemade buttermilk ranch dressing. Just keep in mind that this will also increase the calories and fat in your salad. If you prefer a creamy tuna macaroni salad, you can increase the amount of dressing. Because it has just the right amount of dressing that soaks into the pasta, it will become less creamy with time.
This is a creamy pasta salad when you first make it. The dressing will have a tangy lemon flavor, but this will calm down during the marination in the fridge. HINT: Don’t be tempted to taste the salad before the chill. Cover the salad with plastic wrap and place in the refrigerator for one hour.The pasta will soak up much of the dressing during the chill in the fridge. Add the dressing to the large bowl of pasta ingredients.In a separate bowl, whisk together the mayonnaise, lemon juice, salt, and pepper.Salt and pepper – if you prefer additional seasonings go for it! But salt and pepper are all that’s really needed.Lemon juice – this should be fresh-squeezed, not from a bottle.Light mayonnaise – you can use full-fat mayo if you prefer, we like light mayo because there are fewer calories and fat.Frozen Peas – peas add color, flavor, and a little bit of crunch.Red onion – you could use Vidalia onion if you don’t have red onion, but white and yellow onion might be a bit too strong.Celery – if you like your pasta salad crunchy, you can add a second stalk.There’s no need for all the added calories that come with tuna packed in oil. Tuna in water – this is just better for you.Elbow macaroni – we use elbows, but you could substitute rotini or penne pasta as well.RELATED: you might also like this recipe – Nana’s Macaroni Salad Ingredients for tuna pasta salad Pasta salads travel well in a cooler, making them great for picnics and barbecues. I make it fairly often and keep it in the fridge to just grab and go. I’ve seen this same tuna macaroni salad at potlucks and barbecues over the years, and I’ve had it on this blog since 2010.
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