READY IN ABOUT 1¾ hrs

Dill Veggie Tuna Salad

Read Reviews (14)

"Perfect for summer, this tuna salad is delicious! It's a crowd pleaser, easy to multiply and perfect for potlucks or cook-outs. " — Lilah

Directions

Fill a pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, about 13 minutes. Drain well in a colander set in the sink, and chill by rinsing with cold water.
Combine the cooled pasta, tuna, tomato, cucumber, red bell pepper, green onions, and celery in a salad bowl, and toss lightly to mix. Stir in the ranch dressing and dill, cover, and refrigerate until chilled, at least 1 hour.

Kitchen-Friendly View

PREP 22 mins
COOK 13 mins
READY IN 1 hr 35 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 22, 2010

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.

—JAMJMine

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Most Helpful Critical Review

Oct 02, 2012

This is a great way to use some summer veggies. It was good enough.

—Anne B

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20 Ratings

Sep 02, 2011

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.

—mrs.embee

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Aug 12, 2011

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.

—HNECKONE

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May 15, 2011

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!

—Suemck

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Aug 27, 2011

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.

—thestrokes14

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Aug 20, 2010

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.

—sizial

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Aug 09, 2010

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.

—amy

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Nutrition

Calories
240 kcal
12%

Carbohydrates
17.6 g
6%

Cholesterol
19 mg
6%

Fat
12.6 g
19%

Fiber
2.4 g
9%

Protein
14.3 g
29%

Sodium
261 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dill Veggie Tuna Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 240
Calories from Fat: 114

% Daily Value *
Total Fat 12.6g 19 %
Saturated Fat 2g 10 %
Cholesterol 19mg 6 %
Sodium 261mg 10 %
Potassium 464mg 13 %
Total Carbohydrates 17.6g 6 %
Dietary Fiber 2.4g 9 %
Protein 14.3g 29 %
** Sugars 4.7g
Vitamin A 29 %
Vitamin C 60 %
Calcium 6 %
Iron 18 %
** Thiamin 8 %
** Niacin 71 %
** Vitamin B6 19 %
** Magnesium 14 %
** Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.