Summer Pasta Salads

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salt and pepper

1 pound elbow macaroni

3 ribs celery, finely chopped

1/2 cup finely diced red onion

1/2 cup finely chopped fresh parsley

1 carrot, grated

1 12-oz. can tuna in water, drained

1/2 cup plus 2 tbsp. reduced-fat mayonnaise

1/4 cup plain low-fat yogurt

1 tablespoon plus 1 tsp. cider vinegar


1. Bring a large pot of salted water to a boil.

2. Add macaroni and cook according to package instructions until al dente. Drain, rinse with cold water and drain again. While pasta is cooking.

3. In a large bowl, combine celery, onion, parsley, carrot and tuna. Add cooled macaroni and toss to combine.

4. In a small bowl, whisk mayonnaise, yogurt and vinegar. Season with salt and pepper and whisk. Pour over pasta and toss until well coated.

5. Cover and refrigerate until ready to serve.

Bon Appetit!

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