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Tangy Tuna Macaroni Salad

By: Ruth Peterson

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

Rate/Review | Read Reviews (7)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 cup uncooked elbow macaroni
1 cup chopped celery
1 (6 ounce) can light water-packed tuna, drained and flaked
3/4 cup Frozen Peas, thawed
3 tablespoons minced fresh parsley
2 tablespoons sliced stuffed green olives
1/2 cup reduced-fat mayonnaise
1/2 cup fat-free plain yogurt
1 tablespoon red wine vinegar or cider vinegar
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon ground mustard

Directions

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.

Footnotes

Nutritional Analysis: One serving (3/4 cup) equals 163 calories, 3 g fat (trace saturated fat), 12 mg cholesterol, 540 mg sodium, 23 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.