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–+ servings
Hawaiian Tuna Mac Salad

Hawaiian Tuna Mac Salad: A Creamy Summer Delight!

This Hawaiian Tuna Mac Salad is a creamy, protein-packed delight that blends ease and flavor, making it the ultimate summer side.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Salads
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 2 cups Elbow Macaroni Pasta gluten-free option available
For the Creamy Dressing
  • 1 cup Mayonnaise light or vegan versions work
  • 2 tablespoons White Vinegar apple cider vinegar substitute
  • 2 tablespoons Granulated Sugar honey or agave substitute
  • 1/2 cup Whole Milk dairy-free alternative available
For Added Texture
  • 1 cup Shredded Carrots peas or bell peppers can be used as alternatives
  • 2 cans Flaked Tuna canned chicken or chickpeas are alternatives
  • 1 teaspoon Sea Salt adjust based on preference

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Start by bringing a large pot of salted water to a rolling boil over high heat.
  2. Add the elbow macaroni to the boiling water and stir gently to prevent sticking. Cook for about 10 minutes, or until al dente.
  3. After cooking, drain the pasta in a colander and rinse under cold water until completely cool.
  4. In a large mixing bowl, combine the mayonnaise, white vinegar, granulated sugar, and whole milk. Whisk until smooth.
  5. Add the cooled macaroni, shredded carrots, and flaked tuna to the bowl with the dressing and gently fold everything together.
  6. Cover the mixing bowl tightly and refrigerate for at least 30 minutes.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best flavor, let the salad sit overnight in the refrigerator. Store in an airtight container for up to 3-4 days.

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