This tuna macaroni salad is creamy, protein-rich, and perfect for easy meal prep lunches that feel satisfying without being too heavy.
For more tuna lunch ideas, try our Mediterranean tuna chickpea salad, healthy tuna salad, or tuna egg salad with Greek yogurt.
Why You'll Love This Tuna Macaroni Salad?
Louise and I make this healthy tuna macaroni salad on repeat because it’s easy, filling, and perfect for meal prep 🥣✨ We love having a bowl ready in the fridge for quick lunches or busy workdays.
The creamy dressing is mostly Greek yogurt, with just a little optional mayo for richness. It makes the salad light, creamy, and protein-rich while keeping it naturally lower in saturated fat than classic versions 🐟
You also get plenty of texture from crunchy celery, sweet peas, and tangy pickles. It’s the kind of simple meal that feels satisfying without being too heavy.
If you’re looking for an easy make-ahead lunch that fits into a balanced, Mediterranean-style eating pattern, this tuna macaroni salad is a great one to keep in rotation 💙
P.S: For more easy pasta recipes, check out our cold pasta salad, Mediterranean pasta salad, or lemon tuna pasta salad.
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Macaroni: elbow macaroni gives this macaroni tuna salad recipe its classic texture. Substitute shells, rotini, or whole wheat pasta. Any short pasta shape works here.
- Tuna: canned tuna in water keeps the salad light and protein-rich. Substitute canned salmon, shredded chicken, or mashed chickpeas. Canned tuna in olive oil is also excellent and tastier.
- Eggs: hard-boiled eggs add richness and extra protein.
- Celery: adds fresh crunch. Substitute cucumber, chopped bell pepper, or extra pickles.
- Red onion: gives sharp flavor and color. Substitute green onion, chives, or soak the onion in water for a milder taste.
- Peas: frozen peas add sweetness and softness. Substitute edamame, corn, or chopped broccoli.
- Dill pickles: bring tangy flavor to this easy tuna pasta salad. Substitute relish, capers, or chopped pickled onions.
- Fresh dill or parsley: dill adds classic deli-style flavor, while parsley tastes fresher and milder.
- Greek yogurt: makes the dressing creamy and lighter than traditional mayo-based salads. Substitute low-fat Greek yogurt, Skyr for even more protein.
- Mayonnaise: optional, a tablespoon is enough to add richness to the dressing. Substitute extra yogurt.
- Dijon mustard: adds depth and brightness. Yellow mustard also works well.
- Lemon juice and pickle juice: make the dressing fresh and tangy for a flavorful make ahead tuna pasta salad.
How to Make Tuna Macaroni Salad
Step 1. Cook the pasta
Bring a large pot of salted water to a boil.
Add the macaroni and cook according to the package directions.
Drain the pasta, then rinse it under cold water for about 10 seconds. Shake off as much water as you can so the dressing stays creamy, not watery.
Step 2. Make the Greek yogurt dressing
In a small bowl, whisk together the Greek yogurt, mayonnaise if using, Dijon mustard, pickle juice, lemon juice, water, salt, and black pepper.
The dressing should be smooth, creamy, and a little tangy. This is what makes this a lighter Greek yogurt tuna pasta salad without losing that classic creamy texture.
Step 3. Add the salad ingredients
Thaw the peas under warm running water or in the microwave for about 30 seconds, then drain well.
To a large mixing bowl, add the cooled macaroni, drained tuna, chopped eggs, celery, red onion, peas, pickles, and fresh dill or parsley.
Use a spoon to gently break up the tuna as you add it.
Step 4. Mix and chill
Pour the dressing over the salad and stir gently until everything is well coated.
Taste and adjust with more salt, lemon juice, or pickle juice if needed.
You can serve it right away, but it tastes even better after 30 minutes in the fridge. This helps the flavors come together and makes a fresh, creamy tuna macaroni salad.
Tips
- Don’t undercook the pasta: For pasta salad, it’s best to cook the macaroni exactly as directed on the package, not al dente. The pasta firms up as it cools, and overly firm pasta can taste too hard once chilled.
- How I boil eggs: Bring a pot of water to a boil, then carefully lower in the eggs with a spoon. Cook at a gentle boil for 10 to 12 minutes, depending on how firm you like the yolks. Rinse under cold water before peeling.
- Keep the dressing slightly loose: The cooked pasta and tuna absorb a lot of moisture as the salad sits. That’s why we add water, lemon juice, and pickle juice to keep the dressing creamy instead of thick and dry.
- Cool the pasta briefly, not completely: Rinse the pasta under cold water for just a few seconds to cool it down without washing away too much flavor from the salted cooking water.
- Make it richer if you like: Add an extra spoonful of mayo or a drizzle of olive oil for a more classic deli-style flavor.
- Fresh herbs make a big difference: Dill gives classic tuna salad flavor, while parsley keeps it fresh and mild.
Frequently Asked Questions
Store the tuna macaroni salad in an airtight container in the refrigerator for up to 3 days. If it thickens after chilling, stir in a splash of water, lemon juice, or yogurt before serving to make it creamy again.
Yes. This is a great make-ahead lunch and the flavor gets even better after a few hours in the fridge. Just give it a good stir before serving.
Yes. You can replace some or all of the Greek yogurt with mayonnaise for a more classic deli-style flavor and texture.
Canned salmon, shredded chicken, or mashed chickpeas all work well in this creamy tuna macaroni salad recipe.
Absolutely. Chopped cucumber, bell peppers, shredded carrots, or broccoli all work well in this high protein pasta salad.
The pasta absorbs dressing as it sits. That’s why the dressing for this light tuna pasta salad starts a little looser than you might expect. Stir in a splash of water or lemon juice before serving if needed.
Fresh Mediterranean Meal Prep Favorites
- Italian Potato Salad
- Chicken Caesar Pasta Salad
- Italian Tuna Salad
- Three Bean Salad with Tuna
- Mediterranean Couscous Salad
- Orzo Salad
- Bean Salad
- Mediterranean Chopped Salad
Tried this Tuna Macaroni Salad recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Tuna Macaroni Salad (Light, Creamy, and High Protein)
Ingredients
- 8 ounces short pasta elbow macaroni, rotini, fusilli, or other
- 2 cans tuna in water (5-ounce / 140 g cans) - drained well
- 3 hard-boiled-eggs chopped
- 2 stalks celery finely chopped
- ¼ cup red onion finely chopped
- 1 cup frozen peas thawed and drained
- 2 tablespoons dill pickles chopped
- 3 tablespoons fresh dill or parsley - chopped
Dressing
- 1 cup Greek yogurt preferably whole milk or 2%
- 1 tablespoon mayonnaise optional
- 1 tablespoon Dijon mustard
- 3 tablespoons pickle juice or water
- 2 tablespoons lemon juice
- 2 tablespoons water or more as needed to thin the dressing
- ½ teaspoon salt or to taste, plus black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil.Add 8 ounces short pasta and cook it following the package directions.Drain the pasta and rinse under cold water for about 10 seconds to cool it slightly. Shake off extra water well.
- Make the dressing: In small bowl, whisk together 1 cup Greek yogurt, 1 tablespoon mayonnaise if using, 1 tablespoon Dijon mustard, 3 tablespoons pickle juice, 2 tablespoons lemon juice, 2 tablespoons water, ½ teaspoon salt, and black pepper.The dressing should look smooth and creamy.
- Add the salad ingredients: Thaw 1 cup frozen peas under warm water or in the microwave for about 30 seconds. Drain well.Add the pasta, 2 cans tuna in water (drained), 3 hard-boiled-eggs, 2 stalks celery, ¼ cup red onion, peas, 2 tablespoons dill pickles, and 3 tablespoons fresh dill to a large mixing bowl.
- Mix and chill: Pour over the dressing and mix gently until coated. Taste and adjust with more salt, lemon juice, or pickle juice if needed. Serve right away or chill for 30 minutes for the best flavor.
Notes
- Macaroni → Shells, rotini, whole wheat pasta, or any short pasta
- Tuna → Canned salmon, shredded chicken, mashed chickpeas, or tuna in olive oil
- Celery → Cucumber, chopped bell pepper, or extra pickles
- Red onion → Green onion, chives, or soaked onion for milder flavor
- Peas → Edamame, corn, or chopped broccoli
- Dill pickles → Relish, capers, or chopped pickled onions
- Fresh dill → Parsley
- Greek yogurt → Low-fat Greek yogurt or Skyr
- Mayonnaise → Extra Greek yogurt
- Dijon mustard → Yellow mustard
- Lemon juice + pickle juice → More lemon juice or a splash of water
- Cook pasta as directed, not al dente, so it stays soft after chilling.
- Boil eggs 10 to 12 minutes for easy hard-boiled eggs.
- Keep the dressing loose since the pasta absorbs moisture as it sits.
- Rinse pasta briefly so it cools without losing flavor.
- Add extra mayo or olive oil for a richer flavor.
- Use dill or parsley depending on your taste.
- Store in the fridge for up to 3 days.
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