Great tuna pasta salad with dill, perfect for summer parties and potlucks.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

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  • In a large bowl, whisk together the mayonnaise, milk, pickle juice, dill, salt, and pepper. Mix in tuna and onion. Toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.

Nutrition Facts

378 calories; protein 11.5g 23% DV; carbohydrates 30.9g 10% DV; fat 23.1g 36% DV; cholesterol 17.6mg 6% DV; sodium 366.2mg 15% DV. Full Nutrition

Reviews (110)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/19/2008
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. Read More
(123)

Most helpful critical review

Rating: 3 stars
12/18/2006
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. Read More
(7)
134 Ratings
  • 5 star values: 77
  • 4 star values: 44
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
03/19/2008
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. Read More
(123)
Rating: 4 stars
05/05/2007
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. Read More
(41)
Rating: 4 stars
01/22/2006
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! Read More
(30)
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Rating: 4 stars
04/07/2006
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. Read More
(18)
Rating: 4 stars
04/18/2006
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). Read More
(15)
Rating: 4 stars
08/27/2009
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. Read More
(14)
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Rating: 5 stars
07/10/2011
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. Read More
(10)
Rating: 5 stars
05/26/2010
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. Read More
(10)
Rating: 5 stars
08/16/2010
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. Read More
(9)
Rating: 3 stars
12/18/2006
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. Read More
(7)