Tuna Pasta Salad with Dill
Tuna pasta salad with dill is an easy make-ahead dish that is light, flavorful, and ideal for lunches, picnics, or simple weeknight dinners.
Servings: 4 people
Calories: 339kcal
Ingredients
- 1 can tuna drained
- 2 cups pasta dry: shells, elbows, or your choice
- 1 yellow onion small, finely chopped
- 2 celery ribs diced
- ¼ cup fresh dill chopped
- ½ cup plain yogurt
- ⅓ cup mayonnaise
- 1 tablespoon olive oil or avocado oil
- salt to taste
Instructions
- Cook pasta according to package instructions. Drain and let cool slightly.
- While pasta cooks, finely chop onion, dice celery, and chop fresh dill.
- In a bowl, whisk together plain yogurt, mayonnaise, olive oil, and chopped dill until smooth.
- In a large mixing bowl, combine cooked pasta, drained tuna (use a fork to break it up), onion, celery, and dill.
- Pour dressing over the salad and toss gently until well coated.
- Taste and add salt if needed.
- Chill for 20-30 minutes for best flavor or serve immediately.
- Quick tip: Add a squeeze of fresh lemon juice before serving for a bright, fresh flavor boost!
Video
Notes
- These are the nutrition facts for 1 serving of this recipe.
- The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
Storage Suggestions
- Refrigerator: Store in an airtight container for up to 3-4 days. The flavors improve after a few hours as the dill and dressing meld together.
- Refreshing before serving: If the salad thickens in the fridge, stir in a teaspoon or two of yogurt or mayo just before serving to bring back creaminess.
- Avoid freezing: Pasta and creamy dressing do not freeze well. The texture will change, and the vegetables may become watery after thawing.
- Pack for lunches: Divide into single-serve containers for grab-and-go meals during the week.
Serving Suggestions
- Main dish: Serve chilled or at room temperature for a light lunch or dinner. Add a side of crusty bread and a green salad to make it a complete meal.
- Side dish: Pair with grilled chicken, baked salmon, or a simple vegetable soup for a balanced dinner.
- Party favorite: Garnish with extra dill and a few lemon wedges for a fresh, eye-catching presentation.
- Meal prep bowls: Layer lettuce at the bottom of a container, then add a scoop of tuna pasta salad on top for a ready-to-eat work lunch.
- Summer picnic plate: Serve alongside sliced tomatoes, cucumbers, and watermelon for a refreshing warm-weather meal.
Nutrition
Calories: 339kcal | Carbohydrates: 27g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 232mg | Potassium: 260mg | Fiber: 2g | Sugar: 4g | Vitamin A: 303IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 1mg
