Dill Veggie Tuna Salad

Dill Veggie Tuna Salad

14
Lilah 0

"Perfect for summer, this tuna salad is delicious! It's a crowd pleaser, easy to multiply and perfect for potlucks or cook-outs. "

Ingredients

1 h 35 m servings 240 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, about 13 minutes. Drain well in a colander set in the sink, and chill by rinsing with cold water.
  2. Combine the cooled pasta, tuna, tomato, cucumber, red bell pepper, green onions, and celery in a salad bowl, and toss lightly to mix. Stir in the ranch dressing and dill, cover, and refrigerate until chilled, at least 1 hour.
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Reviews

14
  1. 21 Ratings

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Made this without the cucumber (just didn't sound good) and about 1/2-3/4 the dressing called for (personal preference on most salads), and it was very good. Of course, I love dill, so it was to...

My husband and daughter loved this dish. I don't care for dill, but it is a nice alternative to traditional tuna salad. I made this in the morning and let it hang out in the fridge until lunch...

Very light and refreshing on a hot summer day. The ranch dressing and dill is a nice flavor combination. This is a nice change from the mayo-based receipes. The small shells are the perfect s...