This flavorful pasta salad is hearty and delicious. If you don’t have chopped fresh dill, a few teaspoons of dried dill weed would work as well. It’s easy to prepare and makes a good main dish or side dish for summer meals.
This is a flavorful pasta salad, perfect for an everyday lunch with soup, or serve it as a side dish at your next cookout.
Make this salad with cavatappi pasta, macaroni, rotini, or similar pasta shapes.
Expert Tips
Make this salad with cavatappi pasta, macaroni, rotini, or similar pasta shapes.
What You’ll Need
- 8 ounces/225g cavatappi, macaroni, or rotini pasta
- 1 can (6 to 7 ounces/170-198g) tuna, flaked and drained
- 3 tablespoons/45ml finely chopped red onion
- 2 cloves garlic, mashed and finely minced
- 1/4 cup/60ml finely chopped red bell pepper
- 3 tablespoons/60 chopped fresh dill
- 4 teaspoons lemon juice
- 3/4 to 1 cup/185-250ml mayonnaise
- 3 tablespoons/45ml sour cream
- 1/2 to 1 cup/125-250ml sliced grape tomatoes
- Salt and freshly ground black pepper, to taste
How to Make It
- Cook the pasta in boiling salted water following package directions; drain, rinse, and set aside.
- In a large bowl, combine the tuna, finely chopped onion, minced garlic, bell pepper, dill and lemon juice.
- In a small bowl or cup combine 3/4 cup/185ml of the mayonnaise and 3 tablespoons/45ml of sour cream.
- Put the pasta in the bowl with the vegetables and toss with the mayonnaise mixture. Add more mayonnaise, as needed.
- Add the sliced tomatoes and stir gently. Taste and add salt and pepper, as desired.
Expert Tips
For cookouts and picnics, make sure to follow the 2-hour rule. Food must be eaten within 2 hours from the time it’s taken out of the cooler or refrigerator. If the temperature is 90F/32C or above, it’s 1 hour.
If the pasta is still warm when you dress the salad it will absorb more of the dressing.
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