In a large bowl gently fold together the pasta, tuna, chopped green and red peppers, celery, parsley and scallions until combined. Add the mayo, lemon juice and apple cider vinegar and fold everything together very well. Season generously with salt and pepper to taste. Add dill, to taste, if you like. The Tuna Macaroni Salad is ready to serve or may be refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving.
This makes a great summer dish to bring to a cookout or casual party. It makes a lot, packs well and you will know that you have something low FODMAP and hearty to eat.
Low FODMAP Tuna Macaroni Salad
Amount Per Serving
Calories 198Calories from Fat 90
% Daily Value*
Saturated Fat 1g5%
Vitamin A 10IU0%
Vitamin C 0.8mg1%
* Percent Daily Values are based on a 2000 calorie diet.