This flavorful tuna pasta salad with dill is hearty, refreshing, and incredibly easy to make. It’s an ideal main dish for lunch, a satisfying side for cookouts, or a light meal on warm South Florida days. The bright fresh dill and lemon bring everything together beautifully.

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 10 minutes (for pasta)
Chill Time: 30–60 minutes (recommended)

Ingredients 

• 8 ounces (225g) cavatappi, macaroni, rotini, or similar pasta shapes
• 1 can (6–7 ounces / 170–198g) tuna, drained and flaked
• 3 tablespoons (45ml) finely chopped red onion (about 30–40g)
• 2 cloves garlic, mashed and finely minced
• ¼ cup (60ml) finely chopped red bell pepper (about 40g)
• 3 tablespoons (45ml / about 10–12g) chopped fresh dill (or 2–3 teaspoons dried dill weed)
• 4 teaspoons (20ml) fresh lemon juice
• ¾ to 1 cup (185–250ml) mayonnaise
• 3 tablespoons (45ml) sour cream
• ½ to 1 cup (125–250ml) sliced grape tomatoes (about 100–200g)
• Salt and freshly ground black pepper, to taste

Instructions

1. Cook the pasta in boiling salted water according to package directions until al dente. Drain, rinse under cold water, and set aside to cool.
2. In a large mixing bowl, combine the flaked tuna, chopped red onion, minced garlic, red bell pepper, fresh dill, and lemon juice.
3. In a small bowl, mix ¾ cup (185ml) of the mayonnaise with the sour cream.
4. Add the cooled pasta to the tuna and vegetable mixture. Pour the mayonnaise dressing over the top and toss gently to combine. Add more mayonnaise if needed for your preferred creaminess.
5. Gently fold in the sliced grape tomatoes. Taste and season with salt and freshly ground black pepper as desired.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Expert Tips

• If the pasta is still slightly warm when you add the dressing, it will absorb more flavor.
• For picnics and cookouts, follow the 2-hour rule: keep the salad chilled and discard any leftovers left out longer than 2 hours (or 1 hour if the temperature is above 90°F / 32°C).
• Make it ahead — this salad tastes even better the next day!

Serving Suggestions

Serve chilled as a main dish with a side of soup or crisp green salad. It also pairs wonderfully with grilled meats at barbecues or as a light lunch option. For extra freshness, garnish with additional dill or lemon wedges.This tuna pasta salad is a classic that never goes out of style — creamy, tangy, and loaded with bright herbs and vegetables.

Credit: Recipe adapted from The Spruce (thespruceeats.com).

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