Reviewed: Jul. 2, 2008

My mother used to make a salad similar to this and I've been making it my entire adult life. Instead of the broccoli and carrots I add seeded chopped tomatoes. Also, I think it's important to seed the cucumbers. If you don't do this, leftovers could get really runny. Also, in reading the other reviews, I'm pretty sure the recipe was supposed to say 2 cups of uncooked pasta. It looks like one reviewer thought that was how much cooked pasta should be used.

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Lisa M

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 29, 2008

This recipes works out perfectly. I might next time drop the dill to 1/2 tsp. I used the new mini farfalle pasta and it work great.

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scrmnmimi65

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Reviewed: Jun. 28, 2008

This recipe is great! I did modify, but I really like the idea of dill in the dressing. I used a whole box of pasta. Added the juice of 1 lime, a few shakes of white wine vinegar, extra pepper, a teaspoon of sugar, peas, onions and 3 cans of tuna. I omitted the broccoli and cauliflower? only because I didnt have it on hand. The best Tuna Mac salad I have ever had!

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Kim R

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 10, 2008

Great recipe! Only thing I did different was shred the carrot. There was plenty crunch with the broccoli and celery. Next time I might add another can of tuna. It was very subtle.

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Mags

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Reviewed: Mar. 20, 2008

I left out the dillweed but added a dash of white pepper in it's place. I thought this tasted kinda of bland after mixing so I added 1 tablespoon of fat-free italian salad dressing. Love the addition of the additional veggies most tuna salads don't have.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 7, 2007

I tried the recipe for a luncheon. It was good, but I doubled the amount of tuna and I would probably recommend using a bow tie noodles to give it a little more pizazz when serving to a crowd. It does serve a lot of people and everyone enjoyed it.

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Gwenelene

Cooking Level: Expert

Home Town: Northbrook, Illinois, USA

Living In: Wheaton, Illinois, USA

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Reviewed: Aug. 7, 2007

This was very satisfying and nice to have on a hot summer night. I used about 8oz of macaroni, which cooked up to far more than 2 cups. Next time I'll probably only use 4oz uncooked. It really made a ton! I do have to say that if you use less pasta, there will be quite a large amount of dressing. I did not double the dressing and it covered everything just perfect. I could not really taste the dill or pepper, so I may add more of each of those. Also, I added another can of tuna - there was no way 1 can was enough with all that pasta!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 26, 2006

This is very yummy, but I did make some changes. I halved the recipe, but used the same amount of tuna and pepper. It seemed bland without the additional pepper. I also used zucchini instead of cucumbers because that was what I had on hand. I really enjoyed this for lunch!

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ramdc5

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Reviewed: Sep. 14, 2006

A great way to use fresh vegetables. I like how the tuna, pasta, and vegetables add lots of dimension to the salad. This would be a great dish to take to a potluck, it will appeal to lots of different tastes.

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SusieQ

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Aug. 28, 2006

Wonderful recipe, great for those days when you want something light and fresh. I add Spike and other herbs (including garlic & onion powder) to this, and it tastes wonderful. Prep time isn't the shortest because of the time required to wash and chop the veggies, but it's worth it.

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Melissa

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Reviewed: May 27, 2006

This is a great summer pasta salad. I didn't have any cucumbers so I left those out and I added just a touch of sweet relish. Very good. I will make this again.

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PHOTOGIRL09

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Reviewed: Feb. 6, 2005

This would be a good salad to bring to a potluck dinner because it has a good variety of ingredients. However, we felt that there was some flavorings or ingredients that could be added to enhance the taste of this dish.

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P41OH

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Sep. 23, 2004

Thi salad was excellent. I had some leftover noodles in the fridge that i need ed to use and this recipe turned out excellent. i used califlower instead of broccoli and i added a little celery salt, great thank-you. family loved it

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CH-RI-ST-I

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Reviewed: Jan. 8, 2003

This salad is the best! I added 1 tablespoon of sugar and an additional can of tuna. This is good no matter what time of year. Quick to prepare and looks very colorful. Tastes amazing!!!!

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