Hawaiian Tuna Pasta Salad
Hawaiian Tuna Pasta Salad
Ingredients
For the Pasta Salad
- 1 1/2 cups elbow macaroni, uncooked
- 2 cans canned tuna, drained, in water or oil
- 1 cup pineapple chunks, drained, 8 ounce can
- 2 celery, stalks, finely diced
- 1/4 cup red onion, finely minced
- 1/2 cup red bell pepper, finely diced
- 2 green onions, chopped
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons pineapple juice, from canned pineapple
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, Greek yogurt, pineapple juice, Dijon mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and well combined.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled macaroni, drained tuna, pineapple chunks, diced celery, minced red onion, diced red bell pepper, and chopped green onions.
⏱️ 5 min
- 4
Pour the prepared dressing over the pasta and vegetable mixture. Gently toss until all ingredients are evenly coated.
⏱️ 2 min
- 5
Cover the bowl and refrigerate the Hawaiian Tuna Pasta Salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. For best results, chill for 1-2 hours.
⏱️ 30 min
- 6
Before serving, give the salad another gentle stir. Taste and adjust seasonings if necessary, adding more salt or pepper as desired. Serve cold.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hawaiian Tuna Pasta Salad
Ingredients
For the Pasta Salad
- 1 1/2 cups elbow macaroni, uncooked
- 2 cans canned tuna, drained, in water or oil
- 1 cup pineapple chunks, drained, 8 ounce can
- 2 celery, stalks, finely diced
- 1/4 cup red onion, finely minced
- 1/2 cup red bell pepper, finely diced
- 2 green onions, chopped
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons pineapple juice, from canned pineapple
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, Greek yogurt, pineapple juice, Dijon mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and well combined.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled macaroni, drained tuna, pineapple chunks, diced celery, minced red onion, diced red bell pepper, and chopped green onions.
⏱️ 5 min - 4
Pour the prepared dressing over the pasta and vegetable mixture. Gently toss until all ingredients are evenly coated.
⏱️ 2 min - 5
Cover the bowl and refrigerate the Hawaiian Tuna Pasta Salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. For best results, chill for 1-2 hours.
⏱️ 30 min - 6
Before serving, give the salad another gentle stir. Taste and adjust seasonings if necessary, adding more salt or pepper as desired. Serve cold.
⏱️ 3 min