Tuna Summer Salad
A vibrant, protein-packed summer salad featuring tender tuna, fresh vegetables, and tangy Italian dressing, perfect for light lunches or outdoor gatherings with family and friends.
Ingredients
- 7 oz. package elbow macaroni ⓘ
- 13 oz. total solid white tuna (albacore), drained and chunked ⓘ
- 1 or 2 medium tomatoes, chopped ⓘ
- 1 small green pepper, chopped ⓘ
- 1/3 cup sliced green onions ⓘ
- 1/3 cup chopped fresh parsley ⓘ
- 3/4 cup bottled Italian dressing
- 1 teaspoon Dijon mustard
- salt ⓘ
- 1/4 teaspoon lemon pepper seasoning ⓘ
- black olives (optional) ⓘ
Instructions
- Cook the macaroni according to package directions, then drain and rinse with cold water.
- In a large bowl, combine the cooked macaroni, drained tuna, chopped tomatoes, chopped green pepper, sliced green onions, and chopped parsley.
- In a small bowl, blend the Italian dressing, Dijon mustard, salt, and lemon pepper seasoning.
- Pour the dressing mixture over the macaroni and tuna mixture.
- Toss gently to combine all ingredients thoroughly.
- Cover the bowl and chill thoroughly before serving.
Tips & Substitutions
For a twist, substitute the elbow macaroni with whole grain or gluten-free pasta. You can also use canned tuna in oil for added flavor. If fresh parsley isn't available, dried parsley works in a pinch. Feel free to add more vegetables like cucumbers or bell peppers for extra crunch. For a protein boost, consider adding some chickpeas. This dish is also great served with a side of Barbecue Snack Mix for a crunchy contrast.
Serving Suggestions
Serve this Tuna Summer Salad chilled as a light lunch or dinner option. It pairs beautifully with crusty bread or a simple green salad for a refreshing meal. For a complete picnic spread, it also goes well with sides like fruit salad or chips. Consider serving it alongside Ginny'S Crab Cakes for a seafood-themed gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To refresh the salad before serving, add a splash of Italian dressing or a squeeze of lemon juice. Avoid reheating this salad as it is best enjoyed cold; however, if you prefer a warm dish, consider using the macaroni in a baked casserole.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Summer Salad contains roughly 174 calories, with 11g protein, 17g carbohydrates, and 8g fat. It is an excellent source of vitamin C (46% of the Daily Value), iron (24% of the Daily Value), and protein (21% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 890mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tuna instead of canned?
Yes, you can use cooked fresh tuna instead of canned. Just ensure it's seasoned well and flaked into chunks before adding it to the salad. Fresh tuna provides a different texture and flavor, elevating the dish significantly.
How can I make this salad vegan?
To make this salad vegan, substitute the tuna with chickpeas or a plant-based tuna alternative. Use a vegan Italian dressing and skip the green onions or replace them with diced avocado for creaminess.
What kind of pasta can I use?
While elbow macaroni is traditional, you can use any pasta shape you like. Penne, rotini, or even farfalle work well. Choose whole wheat or gluten-free options for a healthier twist, ensuring to adjust cooking times as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).