Lean Green Tuna Mac Salad Recipes

TUNA MACARONI SALAD

Tuna Macaroni Salad image

Great for summer nights when you don't want to cook!

Provided by It's A New Day

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time P1DT1h30m

Yield 6

Number Of Ingredients 10

Ingredients

3 cups uncooked macaroni
⅓ cup Italian-style salad dressing
½ cup sour cream
1 cup mayonnaise
1 onion, chopped
2 stalks celery, chopped
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
1 (5 ounce) can tuna, drained

Steps:

Cook macaroni in a large pot of boiling salted water until done. Drain.
Marinate macaroni in Italian dressing for 2 to 3 hours or overnight.
Mix sour cream, mayonnaise, onion, celery, garlic powder, tuna, and salt and pepper into macaroni. Chill before serving.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 44.9 g, Cholesterol 28.7 mg, Fat 37.8 g, Fiber 2.2 g, Protein 13.5 g, SaturatedFat 7.7 g, Sodium 847.1 mg, Sugar 4 g

TUNA AND MACARONI SALAD

Tuna and Macaroni Salad image

This tuna and macaroni salad is a family favorite throughout the year. I like to make this the night before, refrigerate, and let the flavors blend together. Serve over lettuce or as a side dish.

Provided by Beth Urban

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 (12 ounce) package bow-tie pasta
1 cup frozen peas
2 (6 ounce) cans flaked tuna, drained
1 cup diced celery
½ cup chopped green onions
⅓ cup chopped fresh dill
¼ cup grated carrot
1 cup mayonnaise
1 tablespoon Dijon mustard, or more to taste
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until almost tender, about 10 minutes. Add peas and continue cooking for 2 minutes. Drain pasta and peas and chill quickly by rinsing with cold water.
Transfer pasta and peas to a large bowl. Mix in tuna, celery, green onion, dill, and carrot until well blended.
Mix mayonnaise, mustard, salt, and pepper together in a small bowl. Blend into macaroni mixture.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 35.8 g, Cholesterol 23 mg, Fat 23.3 g, Fiber 2.7 g, Protein 17.8 g, SaturatedFat 3.6 g, Sodium 283.4 mg, Sugar 3.3 g

SIMPLE TUNA MACARONI SALAD

Simple Tuna Macaroni Salad image

This macaroni salad is a simple and delicious combination of tuna with chopped vegetables. Use cooked shell pasta or elbows in the salad.

Provided by Diana Rattray

Categories Entree Side Dish Lunch Salad

Time 28m

Yield 6

Number Of Ingredients 8

Ingredients

8 ounces small shell macaroni (or elbow macaroni)
1 (6-ounce) can tuna (drained, flaked)
3/4 cup mayonnaise (or more, as needed to moisten)
2 tablespoons onion (finely chopped)
1/2 cup celery (chopped)
1/4 cup red bell pepper (or green or a combination, chopped)
1 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper

Steps:

Cover bowl and chill until serving time.

Nutrition Facts : Calories 289 kcal, Carbohydrate 13 g, Cholesterol 23 mg, Fiber 1 g, Protein 9 g, SaturatedFat 4 g, Sodium 646 mg, Sugar 1 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g

TUNA-MACARONI SALAD

Tuna-Macaroni Salad image

Perfect for a simple summer supper or as a main-dish potluck contribution, this tuna noodle salad is a comfort food classic that comes together in just 20 minutes. Serve it on a bed of lettuce or other cool, crisp greens, and pair it with some crusty bread for a satisfying and refreshing entrée.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

Ingredients

1 package (7 oz) elbow macaroni
1/2 cup frozen green peas, thawed
2 cans (5 oz each) tuna, drained
1 cup mayonnaise or salad dressing
1 cup shredded Cheddar cheese (4 oz), if desired
1/4 cup sweet pickle relish, if desired
2 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 medium stalk celery, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)

Steps:

Cook macaroni as directed on package, adding peas for last 4 to 6 minutes of cooking; rinse with cold water and drain.
In large bowl, mix macaroni, peas and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.

Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 30 mg, Fat 5 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (about 1 cup), Sodium 650 mg, Sugar 2 g, TransFat 0 g

MACARONI TUNA SALAD

Macaroni Tuna Salad image

This macaroni salad is great for lunch on its own, if you don't feel like cooking on those hot summer days. It's also a wonderful side for grilled food. I have perfected it -- after making many different types of macaroni salad, this one is my favorite. Enjoy!!

Provided by Sally Rogers

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 1h45m

Yield 10

Number Of Ingredients 8

Ingredients

1 (16 ounce) package elbow macaroni
2 (5 ounce) cans white tuna, drained and flaked
2 stalks celery, minced
1 onion, minced
2 cups mayonnaise
1 (5 ounce) jar pimento-stuffed green olives, drained
1 pint grape tomatoes
salt and pepper to taste

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a bowl, and cool in the refrigerator.
In a large bowl, lightly toss the tuna with celery, onion, and about 1 cup mayonnaise until combined, then stir in the remaining mayonnaise, macaroni, olives, and grape tomatoes. Season to taste with salt and pepper. Let the salad chill in refrigerator 1 hour.

Nutrition Facts : Calories 553.1 calories, Carbohydrate 40 g, Cholesterol 24.3 mg, Fat 37.8 g, Fiber 3 g, Protein 14.1 g, SaturatedFat 5.7 g, Sodium 578.3 mg, Sugar 2.2 g

TANGY TUNA MACARONI SALAD

Tangy Tuna Macaroni Salad image

A well-seasoned vinegar, mayonnaise and yogurt dressing perks up this chilled tuna and macaroni salad. Green peas, parsley and olives add color to the medley. -Ruth Peterson, Jenison, Michigan

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

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 pimiento-stuffed olives
1/2 cup reduced-fat mayonnaise
1/2 cup fat-free plain yogurt
1 tablespoon red wine vinegar
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon ground mustard

Steps:

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.

Nutrition Facts : Calories 163 calories, Fat 3g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 540mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

COLD TUNA MACARONI SALAD

Cold Tuna Macaroni Salad image

A tuna and macaroni salad best served on a sunny summer day with a fresh muffin on the side.

Provided by D

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 8

Ingredients

1 (12 ounce) package macaroni
3 tomatoes - peeled, seeded and diced
3 stalks celery, chopped
1 (12 ounce) can tuna
1 ½ cups light mayonnaise
1 tablespoon Italian-style salad dressing
1 tablespoon white sugar
1 pinch ground black pepper

Steps:

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, tomatoes, celery and tuna.
Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.

Nutrition Facts : Calories 499.3 calories, Carbohydrate 52.7 g, Cholesterol 37.8 mg, Fat 22 g, Fiber 3 g, Protein 22.9 g, SaturatedFat 3.6 g, Sodium 495.4 mg, Sugar 8.6 g

SOUTHERN TUNA MACARONI SALAD

Southern Tuna Macaroni Salad image

Creamy from eggs and mayonnaise, tangy and acidic from mustard, pickles and chow chow, with a nice crunch from celery and onion. The Cajun spice just rounds it out with a blend of spices, the pimentos add a pop of color and sweetness, and tuna complements and ties all the flavors together in this Southern macaroni salad. Could top with some parsley for added color! Put this in a tortilla or melt some cheese on toast and make an open-faced sandwich!

Provided by Ali Ramee

Categories Pasta and Noodles Pasta by Shape Recipes

Time 20m

Yield 8

Number Of Ingredients 12

Ingredients

½ cup diced red onion
1 (16 ounce) package elbow macaroni
1 cup mayonnaise
½ cup chopped pimento peppers
5 tablespoons dill pickle relish
2 tablespoons chow-chow (optional)
1 tablespoon Dijon mustard
1 teaspoon Cajun seasoning
1 teaspoon kosher salt
3 ribs celery, diced
2 large hard-boiled eggs, chopped
2 (6.5 ounce) jars tuna packed in oil

Steps:

Place diced onion in a large bowl and cover with cold water. Let sit for 5 minutes. Drain into a colander.
While onion soaks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into the same colander as red onion and run under cold water to stop cooking and cool to room temperature.
Place mayonnaise, pimentos, relish, chow-chow, mustard, Cajun seasoning, and salt in a large bowl and stir to combine. Add pasta, red onion, and celery and stir to combine. Gently fold in tuna and eggs to combine.

Nutrition Facts : Calories 523.4 calories, Carbohydrate 45.9 g, Cholesterol 71.1 mg, Fat 27.6 g, Fiber 2.7 g, Protein 22 g, SaturatedFat 4.5 g, Sodium 775.1 mg, Sugar 3.2 g

GARDEN TUNA MACARONI SALAD

Garden Tuna Macaroni Salad image

"I knew this recipe was a hit the first time I served it at a barbecue and got wonderful compliments," recalls Scarlett Hilton in Sabina, Ohio. "I even got a phone call afterward suggesting that I open a restaurant!" We have to agree this cool, creamy and crunchy salad really is delicious.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 cups uncooked elbow macaroni
1 can (6 ounces) light water-packed tuna, drained and flaked
2/3 cup chopped sweet yellow pepper
2/3 cup chopped celery
1/2 cup shredded carrot
1/4 cup diced radishes
2 green onions, chopped
2 tablespoons minced fresh parsley
3/4 cup Miracle Whip
1/2 cup ranch salad dressing
1/4 cup grated Parmesan cheese
1 teaspoon coarsely ground pepper

Steps:

Cook macaroni according to package directions. Meanwhile, in a large bowl, combine tuna, vegetables and parsley. Drain macaroni and rinse in cold water; add to tuna mixture., In a small bowl, combine Miracle Whip, ranch dressing, Parmesan cheese and pepper. Pour over salad and toss to coat. Refrigerate until serving.

Nutrition Facts :

LEAN GREEN TUNA MAC SALAD

Lean Green Tuna Mac Salad image

This is a healthy twist on a family classic. A perfect addition to any cookout or get-together! I use celery seeds because I like the faint flavor but generally despise celery (weird, I know!)

Provided by JessHinkson

Categories Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces whole wheat pasta (I like fusilli or rotini)
1/2 cup frozen edamame, shelled (soybeans)
1/2 cup frozen peas
12 ounces light chunk tuna in water, drained
1 1/4 cups light mayonnaise
1/2 cup vidalia onion, finely chopped
3 tablespoons green onions, snipped
1/4 cup parsley, chopped
1/2 teaspoon celery seed
1 tablespoon dried dill
3 teaspoons kosher salt
1 dash pepper

Steps:

Cook pasta until al dente, adding edamame and peas during last minute of cooking.
Drain and cool pasta, edamame, and peas.
Mix remaining ingredients in large bowl.
Add cooled pasta and peas and mix well.
Cover and refrigerate for flavors to blend.
To serve, line gently sloped bowl with lettuce leaves, pile on salad, and garnish with chopped parsley and whole parsley sprigs.

Nutrition Facts : Calories 311.3, Fat 14.3, SaturatedFat 2.2, Cholesterol 25.9, Sodium 1114.1, Carbohydrate 29.1, Fiber 1.4, Sugar 2.6, Protein 18.1

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