Tuna Macaroni Salad made with gluten free brown rice macaroni, solid white albacore tuna in water and fresh garden vegetables.
My family loves Tuna Macaroni Salad; especially on hot summer nights when you just don’t feel like cooking or eating a large, heavy meal. I’ve been making this salad this way for years because that’s the way my Mom always made it.
I have to say that even though I don’t eat seafood, I will eat this salad. Maybe because it evokes memories of my childhood or there are so many other flavors in here that the tuna isn’t super overpowering.
Since I’m having gluten sensitivities lately, I decided to make this salad using brown rice pasta; which is gluten free. I’ve tried several brands of gluten free pasta, but I really like the way this brand holds up after cooking.
Some of the others I’ve tried break apart and you wind up with “mush”. You can also use regular macaroni if you’d like and it won’t change the flavor.
This Tuna Macaroni Salad uses the basis of my regular Macaroni Salad; then I just add canned tuna. I prefer solid white albacore tuna packed in water as it’s not as “fishy” as chunk light and definitely healthier than the tuna packed in oil.
Besides the pasta and tuna, you’ll also need vegetables like celery, onions or scallions, tomatoes and of course, Hellmann’s mayonnaise (my go-to mayo because it’s thick and creamy!).
You can also add cucumbers, carrots, peppers or any other vegetable you like. First cook the pasta according to the package directions.
While the pasta is cooking, chop you vegetables into small pieces, place in a large bowl; then add your tuna and crumble it with a fork. Once your pasta is cooked, rinse it under cold water several times so it’s cool; then add it to the bowl along with your mayonnaise.
Season to your liking with salt and pepper; then refrigerate for at least 1 hour before serving.
Not only does my family like this Tuna Macaroni Salad for dinner, I’ll also make a batch of it while we’re vacationing in Florida to pick on for a quick lunch by the pool as well. ~Enjoy!
Sign up for my weekly newsletter and receive a FREE eBook
Ingredients
- 2 c. Brown Rice Macaroni, dry
- 1- 5(ounce) can Solid White Albacore Tuna in Water, drained
- 1/3 c. Celery, washed, small dice
- 1 Scallion, chopped
- 1 Plum Tomato, small dice
- 1 c. Mayonnaise
- Kosher Salt and Black Pepper, to taste
- (optional) Parsley, for garnish
Instructions
- Cook pasta according to package directions. Once your pasta is cooked, rinse it under cold water several times until it's cool.
- While the pasta is cooking, chop you vegetables into small pieces, place in a large bowl; then add your tuna and crumble it with a fork.
- Add the cooled pasta to the bowl along with your mayonnaise and mix well. Season to your liking with salt and pepper; then refrigerate for at least 1 hour.
Notes
Visit the recipe index to search for more recipes by category.
Related Recipes
Napa Almond Chicken Salad (Panera Bread Copycat)
Low Carb Cauliflower Picnic Salad
For more Gluten Free or Salad recipes, visit the Recipe Index!
Affiliate Shop
Here are other mayo based salads you may want to try:
- The Best Classic Pea Salad from The Salty Marshmallow
- Mom’s Potato Salad from Bru Crew Life
- Tomato Cracker Salad from 4 Sons R Us
- Carrot Raisin Pineapple Salad from Noshtastic
- Sunny Broccoli Salad from Lil Luna
Connect with me on Social Media
Facebook | Twitter | Pinterest | Instagram
This post includes links to my affiliate account at Amazon.com where Carrie’s Experimental Kitchen earns a few cents on the dollar when readers like yourself purchase the items I recommend. Thank you for supporting Carrie’s Experimental Kitchen when you shop at Amazon!
Leave a Reply