Dill Veggie Tuna Salad

Dill Veggie Tuna Salad

Lilah

"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

1 h 35 m servings 240 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 15
  1. 22 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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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...

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 lunch...

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 s...

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 ma...

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 di...

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 ...

ALL I HAVE TO SAY IS YUUUUUM!! MY THREE YEAR OLD SON AND I ATE THE ENTIRE DISH IN ONE SITTING. I SEARCHED FOR A DISH WITH TUNA FISH THAT MY SON WILL ACTUALLY EAT, AND I FOUND A WINNER. THE ONLY ...

Loved this! Made it for the first time and had company. They enjoyed the dish as well. I used a tablespoon of dried dill and it worked.

Excellent as is will have again a definate keeper.

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