READY IN ABOUT 1½ hrs

Tuna Pasta Salad with Dill

Read Reviews (64)

"Great tuna pasta salad with dill, perfect for summer parties and potlucks." — TexasMomof2

Directions

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, whisk together the mayonnaise, milk, pickle juice, dill, salt, and pepper. Mix in tuna and onion. Toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 1 hr 25 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 19, 2008

This is a light & tasty recipe that would be perfect for a shower or lunches. (It keeps well in the 'fridge for several days.) BUT to make it serve-worthy, I suggest the following additions: 1-2 hard boiled eggs, 1/2 c finely diced celery, 2 tablespoons sweet relish, 1 c thawed peas, & a couple shakes of celery salt. Also, use a bit less dill than suggest. (I used 1 1/2 teaspoons.) Do not leave out the pickle juice and use a good, homemade kosher dill brand for best results. I used a little more than suggested (3-4 tablespoons). Finally, do not eat it right away: Let the flavors marry for at least 2 hours (simply follow directions). Whew...That seems like a lot, but it's really not too complicated. My husband, co-workers, & I all enjoyed it. It's simple, keeps for a long time, healthy (if you use light mayo & skim milk, which I did), & cost-effective.

—MSAGGIEAMY

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Most Helpful Critical Review

Dec 18, 2006

I used half plain yogurt and half mayo and followed others' suggestion of adding boiled eggs. It was very good, although a tad bland. Next time, I will probably add more seasoning.

—Anne

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77 Ratings

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May 05, 2007

I think this is closer to traditional tuna pasta salad. I would add sweet relish instead of pickle juice,this adds flavor and some texture. I agree to cut the portion of dill so it's not so overwhelming.The boiled egg is also a very good addition. I would finally chop so you don't have big hunks of egg in each bite.

—Ms. Cook

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Jan 22, 2006

Quick and easy. I used less mayo and switched it to light mayo. I also used fresh dill, and substituted red onion for the yellow onion and added a little salt and pepper. Can be easily "tweaked" to your liking!

—Cynthia Clark

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Apr 07, 2006

This is how my husband likes macaroni salad (though I prefer it without tuna). I usually add 3 or so chopped hard boiled eggs to the mixture as well. Some chopped celery is a good addition too.

—chellebelle

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Aug 27, 2009

This was a tasty salad dressing for macaroni salad and this tuna pasta salad. I did not give this particular recipe 5 stars because I felt it needed color. The addition of diced peppers (red, yellow, and orange) would have added slightly to the flavor, but would have added immensly to the appearance.

—princessmama

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Apr 18, 2006

Good flavor. Refrigerate at least 4 hrs. (probably overnight would be better). I used red onion. For appearance and texture, it could use extras like celery, finely diced green pepper, and/or frozen peas (thawed).

—KIMAR

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May 26, 2010

This was GREAT! Cut the dill to 1.5t, so it wouldn't be overly DILLY. Otherwise, added some green onion and a can of peas. Yum! Next time will try with some hard cooked eggs, as another reviewer suggested. I think that would be very good.

—BARNKITTY

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Nutrition

Calories
386 kcal
19%

Carbohydrates
30.9 g
10%

Cholesterol
20 mg
7%

Fat
23.1 g
36%

Fiber
1.8 g
7%

Protein
13.3 g
27%

Sodium
370 mg
15%

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

Nutritional Information

Tuna Pasta Salad with Dill

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 386
Calories from Fat: 208

% Daily Value *
Total Fat 23.1g 36 %
Saturated Fat 3.6g 18 %
Cholesterol 20mg 7 %
Sodium 370mg 15 %
** Potassium 142mg 4 %
Total Carbohydrates 30.9g 10 %
Dietary Fiber 1.8g 7 %
Protein 13.3g 27 %
** Sugars 1.6g
** Vitamin A 2 %
** Vitamin C 1 %
** Calcium 4 %
** Iron 18 %
** Thiamin 21 %
** Niacin 62 %
** Vitamin B6 20 %
** Magnesium 10 %
** Folate 40 %

* 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.