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.
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.
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!
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.
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).
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.
This was really good. Followed advice of other reviewers and added 2 hard boiled eggs 2 stalks of celery and 1 cup dethawed peas because we just like bit of extra texture and crunch in our tuna salad. Only used 1 teaspoon of dill. Creamy and delicious even with light mayo and skim milk.
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.
Mmmm Brains' Pasta! Made this for a "Zombie Luau" party and molded the pasta salad to look like well brains. 5-star recipe more stars with a couple additions: 2 ribs chopped celery dash of curry powder splash of Vinagrette salad dressing and 1/2 diced bell pepper. (I like a little more color and crunch in pasta salad.) Don't forget the pickle juice - what a great way to use that pickle-ey liquid left in the jar! Oh yea and if you want brain-ey pasta like mine a couple drops of red food coloring.
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.