Healthy Tuna Macaroni Salad Recipes

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.

Steps:

• In a small bowl, combine the first 6 ingredients. In another bowl, combine the mayonnaise, mustard and salt; stir into tuna mixture. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates.

Steps:

• Combine the first seven ingredients in a bowl and add enough mayonnaise to make a nice blend.
• I like to serve this salad over a bed of shredded lettuce, with some whole wheat crackers.

Steps:

• Cook the pasta in boiling salted water according to the package directions. Drain and run under cold water to cool, then drain again. Transfer to a serving bowl.
• While the pasta cooks, pulse the celery, bell pepper and red onion in a food processor until finely minced. Add to the serving bowl along with the tuna and eggs.
• Stir together the mayonnaise, mustard, vinegar, House Seasoning and relish in a small bowl. Pour over the pasta salad and toss gently to combine. Season with salt and pepper. Garnish with chopped fresh parsley before serving, if desired.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.

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.

Steps:

• In a pot of boiling, salted water, cook pasta until al dente, 7 to 8 minutes. Drain, then transfer to large bowl to cool slightly.
• While pasta cools, soak onion in cold water. Drain, then stir into pasta along with celery, celery leaves, jalapeno and tuna. Whisk together mayonnaise, buttermilk, lemon juice, relish and mustard. Toss with pasta mixture and season to taste. Refrigerate until cold, at least 30 minutes and up to 8 hours.

Steps:

• Bring a large pot of well-salted water to a boil, and cook the macaroni according to package instructions, until slightly pasta al dente. Drain, rinse with cold water until the pasta is cool and set aside.
• In a large mixing bowl, combine the cooked macaroni, tuna, eggs, mayonnaise, relish, mustard, onion powder, pepper and 1 teaspoon salt. Add chopped celery and onion, if using, and toss gently with a spoon to combine.
• Taste and adjust salt and mayonnaise as needed. Cover and refrigerate for at least 3 hours, and up to overnight. Sprinkle with paprika for garnish before serving cold.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Combine cherry tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and Thai basil in a large mixing bowl; mix well. Season with salt and pepper to taste.
• Drain pasta and top with cherry tomato mixture.