Dill Veggie Tuna Salad Recipe - Allrecipes.com
Dill Veggie Tuna Salad Recipe

Dill Veggie Tuna Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    22 mins
  • COOK

    13 mins

    1 hr 35 mins


  1. 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.
  2. 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.
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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.

Most Helpful Critical Review
Oct 02, 2012

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


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.

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.

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!

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.

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.

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.


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  • 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.

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