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!

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Tuna Macaroni Salad {Gluten Free}

Carrie's Experimental Kitchen

Tuna Macaroni Salad made with gluten free brown rice macaroni, solid white albacore tuna in water and fresh garden vegetables.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Entree, Salads

Cuisine American

Servings

Calories 421 kcal

Ingredients

2 cups dry brown rice macaroni (or other small gluten free pasta)
1- (5-ounce) can solid white albacore tuna in water (drained)
⅓ cup small diced celery
2 tablespoons chopped scallions
½ cup small diced plum tomatoes
1 cup mayonnaise
½ teaspoon kosher salt
¼ teaspoon black pepper
(optional garnish) chopped parsley

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

*Regular pasta can be substituted for gluten free.

Nutrition

Calories: 421kcalCarbohydrates: 44gProtein: 10gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 19mgSodium: 427mgPotassium: 99mgFiber: 1gSugar: 1gVitamin A: 179IUVitamin C: 2mgCalcium: 9mgIron: 1mg

Keyword pasta, seafood

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