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Prep Time10 mins
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Cook Time12 mins
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Serv SizeYield 6-8 servings
Delicious tuna pasta salad. Perfect for spring and summertime.
Ingredients
Directions
This Tuna Pasta Salad is the kind of chilled, creamy classic that belongs at every warm‑weather gathering. Tender tricolor rotini, crisp veggies, sweet pickles, and flaky tuna all get folded into a bright, dill‑speckled dressing that tastes like pure summertime. It’s quick to make, easy to transport, and even better after it chills—the perfect make‑ahead dish for picnics, potlucks, and long sunny afternoons.
Cook the pasta according to the package directions until perfectly al dente, then rinse under cold water and drain well. In a small bowl, whisk together 1 cup of mayonnaise, 1/2 teaspoon garlic powder, and 2 teaspoons of the chopped dill until smooth and creamy. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dice a half cup each of bell pepper, red onion, celery, and chopped sweet pickles so every bite has a pop of crunch and color. Drain the 15 ounces of tuna, keeping the flakes tender and intact.
Add all of the prepared ingredients to a large mixing bowl, then stir gently but thoroughly until everything is evenly coated in the creamy dill dressing and the tuna is distributed in soft, flaky pieces throughout the salad.
Sprinkle the top of the salad with the remaining teaspoon of freshly chopped dill so it looks bright and inviting. Cover the bowl and chill the salad until it’s cold, creamy, and the flavors have melded. Serve straight from the fridge for the most refreshing bite.
Enjoy!
Love easy and delicious salads? Check out these:
Conclusion
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Tuna Pasta Salad
Ingredients
Follow The Directions
This Tuna Pasta Salad is the kind of chilled, creamy classic that belongs at every warm‑weather gathering. Tender tricolor rotini, crisp veggies, sweet pickles, and flaky tuna all get folded into a bright, dill‑speckled dressing that tastes like pure summertime. It’s quick to make, easy to transport, and even better after it chills—the perfect make‑ahead dish for picnics, potlucks, and long sunny afternoons.
Cook the pasta according to the package directions until perfectly al dente, then rinse under cold water and drain well. In a small bowl, whisk together 1 cup of mayonnaise, 1/2 teaspoon garlic powder, and 2 teaspoons of the chopped dill until smooth and creamy. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dice a half cup each of bell pepper, red onion, celery, and chopped sweet pickles so every bite has a pop of crunch and color. Drain the 15 ounces of tuna, keeping the flakes tender and intact.
Add all of the prepared ingredients to a large mixing bowl, then stir gently but thoroughly until everything is evenly coated in the creamy dill dressing and the tuna is distributed in soft, flaky pieces throughout the salad.
Sprinkle the top of the salad with the remaining teaspoon of freshly chopped dill so it looks bright and inviting. Cover the bowl and chill the salad until it’s cold, creamy, and the flavors have melded. Serve straight from the fridge for the most refreshing bite.
Enjoy!
Love easy and delicious salads? Check out these:


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