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–+ servings
Spoon lifting creamy tuna macaroni salad with eggs and peas in natural light.

Tuna Macaroni Salad (Light, Creamy, and High Protein)

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta
This tuna macaroni salad is creamy, high protein, and perfect for easy meal prep lunches with a lighter Greek yogurt dressing instead of heavy mayo.
USA - Metric

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.
    Step 1 Cooked pasta drained in a sift.
  • 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.
    Step 2 Greek yogurt dressing whisked in a bowl.
  • 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.
    Step 3 Tuna, pasta, eggs, peas, and celery in a large 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.
    Step 4 Tuna macaroni salad mixed until creamy and evenly coated.

Notes

Substitutions
  • 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
 
Tips
  • 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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