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A macaroni salad loaded with vegetables on a plate.
5 from 2 votes

Tuna Avocado Macaroni Salad

A macaroni salad loaded with tuna and an array of colorful and vibrant fresh produce!
Prep Time: 15 mins
Cook Time: 9 mins
Total Time: 24 mins
Servings: 8 servings


  • 8 oz elbow macaroni
  • 4 oz canned tuna - drained (use tuna that's "in water")
  • 1/2 cup shredded carrots - if you can't shred the carrots, you can small dice
  • 1/2 cup red onions - finely diced
  • 1/2 cup peas - frozen and then thawed
  • 1/2 cup cucumber - diced
  • 1/2 cup red bell pepper - diced
  • 1/2 cup green bell pepper - diced
  • 2-3 avocados - diced
  • 1 cup mayo
  • 2 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 tablespoons dijon mustard
  • salt and pepper to taste


  • Bring a large pot of water to boil. Once boiling salt the water, then add the macaroni. Cook until al dente. Drain and rinse in a colander under cold water. Transfer the noodles to a large bowl. 
  • Add the tuna, carrots, onion, peas, cucumber, peppers, to the large bowl. Toss to combine. Place in the refrigerator (covered) while you make the dressing.
  • In a small bowl whisk the mayo, cider vinegar, sugar, and mustard. Pour the dressing over the pasta then stir to combine. Add the diced avocados right before serving (so they don’t turn brown). Top with chopped chives and freshly cracked pepper. 
  • You can assemble beforehand. Keep chilled in the fridge… but don’t add the avocados until right before serving (as noted). 


Calories: 417kcal (21%), Carbohydrates: 31g (10%), Protein: 9g (18%), Fat: 29g (45%), Saturated Fat: 4g (20%), Cholesterol: 17mg (6%), Sodium: 257mg (11%), Potassium: 447mg (13%), Fiber: 6g (24%), Sugar: 5g (6%), Vitamin A: 1831IU (37%), Vitamin C: 30mg (36%), Calcium: 25mg (3%), Iron: 1mg (6%)