Dill Veggie Tuna Salad

Dill Veggie Tuna Salad

14 Reviews 3 Pics
  • Prep

    22 m
  • Cook

    13 m
  • Ready In

    1 h 35 m
Recipe by  Lilah

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

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Adjust Servings

Original recipe yields 4 servings



  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)

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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 be expected! I also added a little extra pasta to use up the rest of a box. My daughter asked for the leftovers to pack in her school lunch box today, so I'm sure we'll be making this again and again.



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 lunchtime.



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 size for this. The only change I made was to use 2 tsp. dried dill because I didn't have fresh dill on hand. The quantities of the ingredients are right on except for the tuna. I used 1 - 5oz. can of Tuna (nowadays Tuna cans are only 5 oz., not 6) but it wasn't enough. Even a 6 oz can isn't enough for all the veggies and pasta. Next time I will use 2 cans of Tuna and fresh dill.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Fruit, Veggie, and Tuna Salad Wrap


next recipe:

Black Bean Tuna Salad