Tuna and Dill Pasta Salad

    (23)
    1 hour 35 min

    The perfect summer salad that can be enjoyed anytime of the year. It's easy to make and everyone will love it. Enjoy it as a side salad or pop into packed lunches.


    20 people made this

    Ingredients
    Serves: 4 

    • 85g uncooked small pasta shells
    • 1 (185g) tin water-packed tuna, drained and flaked
    • 1 large tomato, chopped
    • 1 cucumber, peeled, seeded and chopped
    • 1 small red pepper, chopped
    • 50g chopped spring onions
    • 2 sticks celery, chopped
    • 6 tablespoons ranch dressing
    • 3 tablespoons chopped fresh dill

    Method
    Prep:22min  ›  Cook:13min  ›  Extra time:1hr chilling  ›  Ready in:1hr35min 

    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 the 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 pepper, spring onions and celery in a salad bowl; toss lightly to mix. Stir in the ranch dressing and dill, cover and refrigerate until chilled, at least 1 hour.

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    Reviews & ratings
    Average global rating:
    (23)

    Reviews in English (15)

    by
    11

    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 be expected! I also added a little extra pasta to use up the rest of a box. My daughter asked for the leftovers to pack in her school lunch box today, so I'm sure we'll be making this again and again.  -  21 Sep 2010  (Review from Allrecipes US | Canada)

    by
    9

    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 lunchtime.  -  02 Sep 2011  (Review from Allrecipes US | Canada)

    by
    8

    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 size for this. The only change I made was to use 2 tsp. dried dill because I didn't have fresh dill on hand. The quantities of the ingredients are right on except for the tuna. I used 1 - 5oz. can of Tuna (nowadays Tuna cans are only 5 oz., not 6) but it wasn't enough. Even a 6 oz can isn't enough for all the veggies and pasta. Next time I will use 2 cans of Tuna and fresh dill.  -  12 Aug 2011  (Review from Allrecipes US | Canada)

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