Quick and Cool Summer Macaroni Salad

This refreshing pasta salad swaps heavy mayo for high-protein low-fat yogurt, offering a lighter, nutrient-dense meal packed with lean protein and veggies.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 14 ounces elbow macaroni · 1705 kcal in the whole recipe
• 1 can (14.5 ounces) low-sodium green beans, drained · 125 kcal in the whole recipe
• 1 can (6.5 ounces) tuna packed in water, drained and flaked · 161 kcal in the whole recipe
• 1 cup diced cheese · 550 kcal in the whole recipe
• 1/2 cup diced sweet pickles · 13 kcal in the whole recipe
• 1/2 cup diced onion · 36 kcal in the whole recipe
• 1 cup low-fat plain yogurt · 155 kcal in the whole recipe
• 1/2 cup light mayonnaise · 226 kcal in the whole recipe
• 1 1/2 tablespoons lemon juice · 5 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Method

1. Cook the elbow macaroni in boiling water according to package directions, then drain and let it cool.

   

2. In a large bowl, combine the cooled macaroni, drained green beans, flaked tuna, diced cheese, sweet pickles, and diced onion.

   

3. In a separate small bowl, whisk together the low-fat yogurt, light mayonnaise, lemon juice, salt, and black pepper until smooth.

   

4. Pour the dressing over the macaroni mixture and toss gently to coat everything evenly.

   

5. Cover and chill in the refrigerator for at least 30 minutes before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.