Creamy Tuna Pasta Salad with Dill Recipe
This Creamy Tuna Pasta Salad with Dill is a refreshing and wholesome dish perfect for potlucks, picnics, or easy weeknight meals. Combining tender seashell pasta, flaky tuna, and a zesty creamy dill dressing, this salad offers a delightful balance of flavors and textures. Optional veggies and add-ins provide versatility and freshness, making it a crowd-pleaser that’s simple to prepare and serve chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 to 10 servings
- Category: Salads
- Method: No-Cook
- Cuisine: American
Ingredients
Salad Base:
- 32 oz (2 lbs) small seashell pasta (or elbow macaroni)
- 4 (5 oz) cans tuna in water, 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/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 (for a tangy twist)
- 1 tbsp chopped parsley (for freshness)
- ½ cup chopped dill pickles (for extra crunch)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain well and rinse under cold water to stop the cooking process. Allow the pasta to cool completely before mixing.
- Make the Dressing: In a large mixing bowl, whisk together mayonnaise, milk, pickle juice, dill weed, salt, and black pepper until the mixture is smooth and well combined. Taste the dressing and adjust the seasoning as needed by adding more dill or pickle juice for enhanced flavor.
- Combine Everything: To the prepared dressing, add the cooled pasta, drained tuna, and any desired add-ins such as chopped onion, celery, peas, Dijon mustard, parsley, or dill pickles. Gently fold all the ingredients together until everything is evenly coated in the creamy dressing.
- Chill and Serve: Cover the assembled salad and refrigerate it for at least 1 hour, or up to overnight, to allow the flavors to meld. Just before serving, stir the salad well; if it appears too thick, add a splash of milk to loosen the consistency.
Notes
- Use seashell pasta or elbow macaroni for best texture and bite.
- Rinsing cooked pasta with cold water stops cooking and prevents stickiness.
- Adjust dill and pickle juice levels to your personal taste for a more tangy or herby flavor.
- Add fresh vegetables like celery, onion, and peas for crunch and color, but these are optional.
- This salad can be prepared a day ahead; chilling enhances the flavor.
- For a lighter version, consider using low-fat mayonnaise and milk.
- To keep the salad gluten-free, ensure the pasta used is gluten-free.
