Creamy Tuna Pasta Salad with Dill Recipe
Creamy Tuna Pasta Salad with Dill is a refreshing and flavorful dish combining al dente seashell pasta, tender tuna, and a creamy dill-infused dressing. Perfect for potlucks, picnics, or a light lunch, this salad is easy to prepare and customizable with optional veggies and add-ins to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
Salad Base:
- 32 oz small seashell pasta
- 20 oz tuna in water (4 cans, 5 oz each), drained
- 1 cup chopped onion (optional)
- 1 cup chopped celery (optional)
- 1 cup frozen peas, thawed (optional)
Creamy Dressing:
- 3 cups mayonnaise
- 1 cup milk
- 4 tbsp pickle juice (or 1 tbsp white vinegar or lemon juice)
- 4 tsp dried dill weed (or 4 tbsp fresh dill, chopped)
- 2 tsp salt
- ¼ tsp black pepper
Optional Add-Ins:
- 1 tbsp Dijon mustard
- 1 tbsp chopped parsley
- ½ cup chopped dill pickles
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the seashell pasta and cook until al dente according to the package directions. Drain the pasta well and rinse under cold water to stop the cooking process. Let the pasta cool completely before proceeding.
- Make the Dressing: In a large mixing bowl, whisk together mayonnaise, milk, pickle juice, dried dill weed, salt, and black pepper until smooth and well combined. Taste the dressing and adjust the seasoning if needed by adding more dill or pickle juice for extra flavor.
- Combine Everything: Add the cooled pasta, drained tuna, and any optional add-ins such as chopped onion, celery, peas, Dijon mustard, chopped parsley, or chopped dill pickles to the dressing. Gently fold all ingredients together until everything is evenly coated and creamy.
- Chill and Serve: Cover the bowl and refrigerate the tuna pasta salad for at least 1 hour or up to overnight to allow flavors to meld. Before serving, give the salad a good stir, and if the dressing has thickened too much, add a splash of milk to loosen it up.
Notes
- Use seashell or elbow macaroni pasta for the best texture that holds the dressing well.
- Drain canned tuna thoroughly to prevent a watery salad.
- Fresh dill can be used instead of dried dill; use 4 tablespoons fresh dill chopped.
- For extra tang, add Dijon mustard and pickle juice according to taste.
- Make the salad a day ahead to enhance flavors and save time.
- Adjust salt and pepper to taste, as canned tuna and pickles can add saltiness.
- Optional vegetables like onions, celery, and peas add crunch and freshness but can be omitted for a simpler salad.
