Lemon Dill Tuna Pasta Salad
A refreshing and creamy pasta salad perfect for summer picnics or work lunches. It combines the flavors of lemon, dill, and tuna for a delicious cold dish.
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Strainer
Ingredients
Salad
- 2 cups rotini pasta
- 2 cans 5 oz each tuna, drained and flaked
- 1 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh dill
Dressing
- 1 cup mayonnaise
- 2 tbsp lemon juice
- 1 tsp lemon zest
- Salt and pepper to taste
Instructions
Preparation
- Cook the rotini pasta according to package instructions. Once cooked, rinse under cold water to cool, then drain well.
- In a large mixing bowl, add the drained and flaked tuna. Break apart any large chunks gently with a fork.
- In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, salt, and pepper until smooth and well combined.
- Add the cooked pasta, diced celery, red bell pepper, and fresh dill to the bowl with the tuna. Pour the dressing over the top.
- Gently toss all the ingredients to combine, ensuring everything is evenly coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least one hour to allow the flavors to meld.
- Serve the salad chilled, garnished with extra dill if desired. Perfect as a standalone meal or side dish.
- Store any leftovers in an airtight container in the refrigerator for up to three days. Stir before serving.
- Before serving, taste and adjust the seasoning with additional salt, pepper, or lemon juice as desired.
Notes
Pro Tips: Choose high-quality tuna and fresh dill for the best flavor. Ingredient Substitutions: Use Greek yogurt instead of mayonnaise for a lighter version. How to Serve: Serve chilled on a bed of lettuce or with a side of warm bread. Storage & Freshness: Store in an airtight container for up to three days. Make-Ahead Tips: Prepare a day in advance to enhance the flavors.