Lean Green Tuna Mac Salad

Elevate your lunch game with this light yet protein-packed Lean Green Tuna Mac Salad, a refreshing twist on classic pasta salad! Made with tender whole wheat elbow macaroni, nutrient-rich greens like spinach, broccoli, and green bell pepper, and satisfying bites of lean tuna, this dish is as wholesome as it is flavorful. A creamy, tangy dressing of Greek yogurt, olive oil, and zesty lemon juice ties everything together, while frozen peas add pops of sweetness and parsley lends a fresh finish. Ready in just 25 minutes and perfect served chilled or at room temperature, this easy tuna pasta salad is ideal for meal prep, picnics, or a quick weekday dinner. Packed with fiber, protein, and vibrant veggies, it delivers guilt-free comfort and a burst of flavor in every bite.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups whole wheat elbow macaroni
• 2 cans canned tuna (packed in water, drained)
• 1 cup broccoli florets
• 1 medium green bell pepper (diced)
• 1 cup spinach (chopped)
• 1 cup frozen peas
• 0.5 cup plain Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons parsley (chopped, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the whole wheat elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.

Step 2

While the pasta cooks, steam the broccoli florets for 2-3 minutes until tender but still bright green. Rinse under cold water to cool and set aside.

Step 3

In a large mixing bowl, combine the cooked macaroni, steamed broccoli, diced green bell pepper, chopped spinach, and frozen peas (no need to thaw; they will naturally thaw in the salad).

Step 4

Add the drained tuna to the bowl, flaking it into small pieces with a fork to evenly distribute.

Step 5

In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth and well combined.

Step 6

Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly to coat all ingredients evenly in the dressing.

Step 7

Taste and adjust seasoning if needed (add a pinch more salt or lemon juice as desired).

Step 8

Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.

Step 9

Before serving, garnish with chopped parsley for a fresh pop of flavor and color. Serve cold or at room temperature and enjoy!

Nutrition Facts

Serving size	(903.3g)

Amount per serving	% Daily Value*
Calories	1404.5

Total Fat 37.6g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 32.3mg	0%
Sodium 1601.0mg	0%
Total Carbohydrate 209.4g	0%
Dietary Fiber 27.6g	0%
Total Sugars 22.9g
Protein 73.4g	0%

Vitamin D 45.4IU	0%
Calcium 356.3mg	0%
Iron 14.1mg	0%
Potassium 1880.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.0%

Protein: 20.0%

Carbs: 57.0%