Ingredients

The following ingredients have 9 Servings
  • 3 large hard-boiled eggs, peeled and chopped
  • 1 medium red bell pepper, seeded and finely chopped
  • 1/2 small red onion, finely chopped (about 1/2 cup)
  • 2 stalks celery, finely chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon kosher salt
  • 8 ounces dry elbow macaroni
  • 1 teaspoon kosher salt
  • 1/2 cup mayonnaise
  • 1/4 cup whole-milk yogurt (not Greek)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1 (5-ounce) can solid tuna in oil or water, drained

Instruction

  • Hard-boil the eggs if needed. There are plenty of methods for hard-boiling eggs and you can use whatever recipe is tried and true for you. Hard-boil 3 eggs, cool, peel, and chop the eggs before starting the rest of the salad.
  • Marinate the vegetables for 15 minutes. Place the bell pepper, red onion, celery, lemon juice, and salt in a large bowl, stir to combine, and set aside for 15 minutes to marinate. Meanwhile, cook the pasta.
  • Boil the pasta. Bring about 2 quarts of water to a boil in a large saucepan over medium-high heat. Add the pasta and salt, reduce the heat to a simmer, and cook the pasta until tender but not mushy, about 8 minutes or according to package directions. While the pasta is cooking, fill a large bowl with ice and water.
  • Shock the pasta. Immediately drain the pasta into a colander and rinse under cool running water. Drain, then place the colander with the pasta in it directly into the bowl of ice water and cool for 3 minutes. Remove the colander from the ice bath and drain well. Transfer the drained pasta to the bowl of marinated vegetables.
  • Make the dressing. Place the mayo, yogurt, mustard, and black pepper in a medium bowl and whisk to combine.
  • Add the egg and tuna to the dressing. Add the chopped egg and the drained tuna into the dressing. Use a spatula to gently fold them into the dressing.
  • Fold the pasta, dressing, and vegetables together. Transfer the dressing to the bowl of pasta and use the spatula to fold the dressing into the pasta and vegetables.
  • Season and serve. Taste and season with salt and pepper as needed before serving.