Cold Tuna Dill Pasta Salad

As the temperatures rise and the days grow longer, the appeal of cold pasta salads becomes undeniable. These dishes offer not only a refreshing respite from the heat but also a convenient way to enjoy a nutritious meal. One standout recipe that embodies these qualities is the Refreshing Cold Tuna Dill Pasta Salad. It combines the heartiness of pasta with the lightness of fresh vegetables and the savory flavor of tuna, making it an ideal dish for summer gatherings, picnics, or as a quick, satisfying meal for busy weeknights.

Beat the summer heat with a Refreshing Cold Tuna Dill Pasta Salad! This easy dish combines hearty fusilli pasta, savory tuna in olive oil, and crisp fresh vegetables, all tossed in a creamy dill dressing. Perfect for picnics, barbecues, or light weeknight dinners, it's not only delicious but also nutritious. Discover how to prepare this vibrant and satisfying salad with simple steps and customizable ingredients that everyone will love. Enjoy the delightful flavors and health benefits of this summer favorite!

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Ingredients

8 ounces fusilli pasta (or your preferred pasta shape)

1 can (5-7 ounces) tuna in olive oil, drained and flaked

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red onion, finely chopped

1/2 cup fresh dill, chopped (or 2 tablespoons dried dill)

1/2 cup mayonnaise

1/2 cup Greek yogurt (or sour cream)

1 tablespoon lemon juice

Salt and black pepper to taste

Optional: 1/4 cup capers, rinsed and drained

Instructions

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the fusilli pasta and cook according to package directions until it is al dente. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process and cool it completely. Set the drained pasta aside in a large mixing bowl.

Prepare the Vegetables: While the pasta is cooking, take the time to chop the cherry tomatoes in half, dice the cucumber into small cubes, and finely chop the red onion. Place all these chopped vegetables in a separate bowl and set them aside.

Make the Dressing: In a medium mixing bowl, combine the mayonnaise and Greek yogurt (or sour cream), followed by the fresh lemon juice and chopped dill. Season with salt and black pepper. Whisk the ingredients together until the mixture is smooth and all ingredients are well incorporated. Taste and adjust the seasoning as needed.

Combine Ingredients: In the bowl with the cooled pasta, gently fold in the flaked tuna, halved cherry tomatoes, diced cucumber, chopped red onion, and capers (if using). Ensure that all ingredients are evenly distributed.

Add the Dressing: Drizzle the prepared dressing over the pasta and vegetable mixture. Using a spatula or large spoon, gently toss everything together until all ingredients are well coated with the creamy dressing.

Chill the Salad: Cover the salad with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully.

Serve: When ready to serve, give the salad a light toss to combine any settled ingredients. If desired, adjust the seasoning with additional salt or a splash of fresh lemon juice to brighten the flavors. Garnish with extra fresh dill on top for an appealing presentation.

Prep Time, Total Time, Servings: 15 mins | 45 mins | Serves 4-6

Presentation Tips: Serve the salad in a large bowl or individual plates, decorated with sprigs of fresh dill and lemon wedges on the side for an inviting look.