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Tuna Avocado Macaroni Salad is an AMAZING creamy macaroni salad that is filled with chopped veggies, avocado, and tuna. This is going to impress everyone at your next potluck!
If you love avocado as much as I do, here are some other great potluck options: Strawberry Avocado Salad, Avocado Shrimp Ceviche, or Avocado Basil Pasta.
Tuna Avocado Macaroni Salad
Holy moly this pasta salad is incredible. I feel like tuna and avocado goes together like peas and carrots. I eat tuna with avocado for my lunches at least 3 times a week. It is my favorite pairing together. I was making this pasta salad and I thought to myself, how amazing would this salad be if I added tuna!?
I love taking a good pasta salad dish to a potluck and macaroni salad is always a classic. But when you add fresh avocado and tuna, it takes it to a new and delicious level. I am telling you. This became a favorite with the very first bite!
What is in tuna avocado pasta salad?
- tuna
- avocado
- shredded carrots
- chopped red onion
- chopped red and green bell pepper
- creamy mayonnaise dressing
How do you make a simple pasta salad?
To start, bring a large pot of water to boil and add pasta and cook until al dente. Drain and rinse in cold water. In a large mixing bowl, add pasta, chopped veggies, tuna, avocado and creamy mayonnaise dressing until incorporated. Top with fresh cracked pepper and chopped chives if desired.
What is a good substitute for mayonnaise in pasta salad?
- plain greek yogurt
- sherry vinegar or dijon mustard
- Plain yogurt
- Salsa and olive oil
- guacamole
- balsamic vinegar
What goes with pasta salad for dinner?
Grilled meat always goes well with pasta salad. But you can also include grilled corn, baked sweet potatoes, sliced tomatoes, asparagus, broccoli or baked beans.
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Tuna Avocado Macaroni Salad
Ingredients
- 8 ounces elbow macaroni
- 5 ounces drained canned white albacore tuna
- ½ cup shredded carrots
- ⅔ cup diced red onion about 1 small red onion
- 1 cup diced red bell pepper about 1 whole pepper
- 1 cup diced green bell pepper about 1 whole pepper
- 2 cups diced avocados about 2 large avocados
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon dijon mustard
- salt to taste
- ground black pepper to taste
Instructions
- Bring a large pot of water to a boil over high heat and add 8 ounces elbow macaroni. Cook according to the directions on the package until the pasta is al dente. Drain and rinse with cold water to stop the cooking.
- In a large bowl, add the cooked and cooled pasta, 5 ounces drained canned white albacore tuna, ½ cup shredded carrots, ⅔ cup diced red onion, 1 cup diced red bell pepper, 1 cup diced green bell pepper, and 2 cups diced avocados. If you plan to chill the salad before serving, I recommend leaving out the avocado until serving it to prevent it from browning.
- In a small bowl, whisk together 1 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, and 1 tablespoon dijon mustard.
- Pour over the pasta mixture and toss to coat. Season with salt and ground black pepper to taste. Serve immediately or chilled. Be sure to add the avocado before serving if you are chilling the salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How do you keep an avocado from turning a brownish color in a salad, when the air gets at the fruit it’s not nice to eat
It would be nice to have the servings for a recipe. I love the Tuna Avocado Macaroni Salad but need to know how many it serves before I make it.
This serves about 6 to 8 people.
what are the calories and nutritional values on this recipe.
I like to use skinnytaste.com or myfitnesspal.com for any nutritional information that I may have. Hope that helps and you find what you are looking for. XOXO
I made this for dinner last night. Unfortunately, I had to leave out the bell pepper. My husband just can’t tolerate it. Even without the bell pepper, it was delicious. I did feel like it needed something else. Any suggestions as to what I can add to replace the bell pepper? I though about just a hint of chipolte or some other type of pepper. I will definitely be making this again.
celery, green peas, broccoli florets, garnish with cherry tomatoes for some color, add fresh herbs, cilantro, parsley or basil.
I replaced the bell pepper with chopped pepperocini.
I live in the West Indies, to be exact I’m from the island of Trinidad. This recipe looks so delicious, I can taste it. We are in the month of June, that’s the season for avocados and most of us enjoy them, I will certainly make this dish. It is exciting!
It really could be a simple summer dinner once you add all that protein in there! Yum!