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Creamy Tuna Macaroni Salad

Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American
Servings: 3 people
Calories: 447kcal


  • 6 oz. dry elbow macaroni pasta (approx. 1½ cups uncooked)
  • 5 oz. can of tuna drained and flaked
  • 8-10 black olives diced
  • cup hot & sweet jalapenos (found at Trader Joe's) diced - can sub with hot and sweet pickles or pepperoncinis if you don't do spice.
  • 2-3 medium celery stalks sliced


  • ½ cup light mayonnaise (can sub for regular, vegan mayo, or Greek yogurt)
  • 1 tbsp. rice wine vinegar
  • 2 tbsp. water
  • 2 tsp. agave or other mild liquid sweetener of choice
  • tsp. onion powder
  • pinch of salt
  • ground pepper to taste


  • Slice olives, peppers, jalapenos, and celery, and set aside. In a small bowl, whisk together dressing ingredients. Dressing should be relatively thin, so it can easily coat pasta. Adjust seasonings per preference.
  • Bring a pot of water to a boil and cook macaroni until tender. Pour pasta into a colander and rinse with cold water to cool pasta and stop pasta from overcooking (aka getting mushy).
  • Drain pasta and add to a large mixing bowl. Add dressing and toss well. Add vegetables and toss again.
  • Finally, flake tuna and add to pasta, mixing until all ingredients are well incorporated. Serve immediately or save for quick weekday meals.
  • Note: Once chilled, dressing will be mostly absorbed by pasta. You may want to make additional dressing and toss again before eating.


Calories: 447kcal