Seed Oil Free Deli Tuna Macaroni Salad
Total time1 hr 30 min
Prep time20 min
Cook time10 min
5.0(10)
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Learn more →Ingredients
6 servings
- 8 oz elbow macaroni
- 2 cans (5 oz each) tuna in water, drained well
- 3 stalks celery, finely diced
- ¼ cup red onion, finely diced
- 3 tbsp sweet pickle relish
For the dressing
- ¾ cup vegan mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- ½ tsp salt, plus more for pasta water
- ¼ tsp black pepper
- ¼ tsp paprika
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook according to package directions until tender, about 8–9 minutes. Drain through a colander, rinse under cold running water until completely cool, and shake off excess water.
- 2
In a small mixing bowl, whisk together the vegan mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, black pepper, and paprika until smooth and uniform.
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