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Tuna Avocado Macaroni Salad

A delightful tuna macaroni salad featuring creamy avocados, tender pasta, and a mix of fresh veggies that is perfect for summer picnics or weeknight meals.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch, Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

Pasta and Protein

  • 8 ounces elbow macaroni Classic shape for salads.
  • 5 ounces canned white albacore tuna, drained Choose a quality brand for the best taste.

Vegetables

  • ½ cup shredded carrots Fresh is best, but pre-shredded works too.
  • ⅔ cup diced red onion Soak in cold water to mellow flavor if sensitive.
  • 1 cup diced red bell pepper Adds sweetness and vibrancy.
  • 1 cup diced green bell pepper Use yellow or orange if preferred sweeter.
  • 2 cups diced avocados Add right before serving to prevent browning.

Dressing

  • 1 cup mayonnaise Can be swapped for Greek yogurt for a lighter option.
  • 2 tablespoons apple cider vinegar Adds acidity to the dish.
  • 1 tablespoon granulated sugar Balances flavors, optional if sugar intake is a concern.
  • 1 tablespoon Dijon mustard Can use yellow mustard if preferred.
  • to taste salt and ground black pepper Key for seasoning.

Instructions
 

Cooking the Pasta

  • Bring a large pot of water to a roiling boil. Add 8 ounces of elbow macaroni and cook according to package instructions until al dente.
  • Once done, drain the macaroni and rinse it under cold water to halt the cooking process.

Mixing Salad Ingredients

  • In a large bowl, combine cooled pasta, 5 ounces of drained tuna, shredded carrots, diced red onion, red bell pepper, green bell pepper, and avocado if serving immediately.

Making the Dressing

  • In a small bowl, whisk together 1 cup of mayonnaise, apple cider vinegar, sugar, and Dijon mustard until smooth.

Combining Everything

  • Pour the dressing over the pasta and vegetable mixture. Toss gently to coat all ingredients evenly.
  • Taste the salad and season with salt and ground black pepper as needed.

Serving

  • If serving right away, it's ready to go. If chilling, cover and store in the fridge. Add avocado just before serving.

Notes

Allowing the salad to sit for a few hours enhances the flavors. For variations, consider adding jalapeños for heat or using a mix of Greek yogurt and olive oil instead of mayo.
Keyword Avocado Salad, Macaroni Salad, Potluck Recipe, Summer Salad, Tuna Salad