Tuna Macaroni Salad Recipe

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  • 1 cup dry whole wheat macaroni, cooked and drained
  • 1 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 cup chopped cucumber
  • 2 tablespoons finely minced onion
  • 2 – 6ounce cans water-packed tuna, drained
  • 1/4 cup Ranch Salad Dressing
  • 1/4 cup plain nonfat yogurt or fresh buttermilk
  • Pepper to taste

Cook the macaroni according to package directions. Drain and rinse with cold tap water to cool it down quickly. While the macaroni is cooking prepare the veggies. In a large bowl combine the cooked macaroni, celery, green pepper, cucumber, onion and tuna. Add the Ranch Dressing and yogurt. Stir and stir until everything is well combined. Sprinkle a bit of black pepper on top for flavor. Serve immediately or cover and chill until serving time.

I really like this recipe because it is so easy to make, and it hardly heats up the kitchen at all, even in the worst heat of the summer. Feel free to play around with the vegetable combination. I list the vegetables that are most abundant for me, but other vegetables, like zucchini, shredded carrot, and tomato chunks, would work well too. Makes 4 servings.

Per Serving (excluding unknown items): 155 Calories; 1g Fat (4.8% calories from fat); 18g Protein; 18g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 381mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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