"Perfect for summer, this tuna salad is delicious! It's a crowd pleaser, easy to multiply and perfect for potlucks or cook-outs. " — Lilah
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small pasta shells, uncooked
1 (6 ounce) can
water-packed tuna, drained and flaked
cucumber - peeled, seeded, and chopped
red bell pepper, chopped
chopped green onions
chopped fresh dill
Made this without the cucumber (just didn't sound good) and about 1/2-3/4 the dressing called for (personal preference on most salads), and it was very good. Of course, I love dill, so it was to be expected! I also added a little extra pasta to use up the rest of a box. My daughter asked for the leftovers to pack in her school lunch box today, so I'm sure we'll be making this again and again.
This is a great way to use some summer veggies. It was good enough.
Very light and refreshing on a hot summer day. The ranch dressing and dill is a nice flavor combination. This is a nice change from the mayo-based receipes. The small shells are the perfect size for this. The only change I made was to use 2 tsp. dried dill because I didn't have fresh dill on hand. The quantities of the ingredients are right on except for the tuna. I used 1 - 5oz. can of Tuna (nowadays Tuna cans are only 5 oz., not 6) but it wasn't enough. Even a 6 oz can isn't enough for all the veggies and pasta. Next time I will use 2 cans of Tuna and fresh dill.
My husband and daughter loved this dish. I don't care for dill, but it is a nice alternative to traditional tuna salad. I made this in the morning and let it hang out in the fridge until lunchtime.
Fabulous recipe, and I'm so glad I decided to double it. I left out the red pepper, used dried dill instead of fresh, threw in about 1/4 cup of shredded cheddar and added salt and pepper. I made it for lunch, and may just have more for dinner. Thanks!
When I first put this dish together, I wasn't that impressed. Then I put it into the fridge, and it was 1000x better! Seriously, eat this cold. Also, add salt, 2 cans of tuna, 1 tablespoon of dill (if dried), and eliminate the cucumber if desired. I also used about 1 and a half cups of pasta twists. I thought this was a good amount of pasta.
Just what I was in the mood for. A caterer I know made this for one event I helped her with and I am not a tuna eater usually, but I liked it a lot. This recipe comes pretty close to hers. I didn't even have the celery, red pepper, or cucumber on hand but made it anyway and thanks to the fresh garden cherry tomatoes and fresh dill, I didn't think those other ingredients were missed.
This was a good salad. It didn't have enough spice to it so I added some seasoned salt and that really made it taste good. I didn't have the green onions but my family tends to not like raw onions.
* Percent Daily Values are based on a 2,000 calorie diet.
Dill Veggie Tuna Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 114
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