Stove-Top Tuna and Dill Pasta Salad

Ingredients

- 12 oz pasta (fusilli or bow tie recommended)
- 10 oz canned tuna, drained
- 1/2 cup mayonnaise
- 2 tbsp fresh dill, chopped
- 2 green onions, finely sliced
- 1 cup peas, cooked
- 1/4 cup shallots, finely chopped
- 2 celery stalks, diced
- 1 tsp mustard
- Juice of 1 lemon
- 1/2 yellow onion, finely chopped
- Salt and pepper, to taste

Instructions

1. Cook the Pasta:
- Bring a large pot of water to a boil over medium-high heat. Add a pinch of salt for seasoning.
- Add the pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
- Drain the pasta and rinse under cold water to stop the cooking process. Set aside.

2. Prepare the Tuna Mixture:
- In a large mixing bowl, combine the drained tuna, mayonnaise, fresh dill, and mustard.
- Mix well until the ingredients are fully incorporated.

3. Add Vegetables:
- Incorporate the green onions, cooked peas, shallots, celery, and yellow onion into the tuna mixture.
- Stir to combine, ensuring the vegetables are evenly distributed.

4. Season the Salad:
- Squeeze the lemon juice over the salad.
- Season with salt and pepper to taste, mixing thoroughly.

5. Combine with Pasta:
- Gently fold the cooled pasta into the tuna-vegetable mixture until evenly coated with the dressing.

6. Chill and Serve:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature, garnished with additional dill if desired.

Preparation & Cooking Times

PT45M
45 minutes

Total Time

PT45M
45 minutes

Type of Dish

Lunch

Keywords

Tuna salad, Dill pasta, Easy lunch recipe, Cold pasta dishes, Tuna pasta salad, Quick lunch ideas, Summer salad, Protein-rich, Stove-top recipes, Healthy lunch

Recipe Yield

Feeds 4 adults

Calories

980 calories

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