Tuna Salad with Dill

    1 hour 35 minutes

    Here's a great pasta salad recipe flavoured with fresh dill. Perfect as a side dish for summer barbecues, or just as a salad with dinner.

    20 people made this

    Serves: 4 

    • 1/2 cup small pasta shells, uncooked
    • 185g tin water-packed tuna, drained and flaked
    • 1 large tomato, chopped
    • 1 cucumber - peeled, seeded, and chopped
    • 1 small red capsicum, chopped
    • 1/2 cup chopped spring onions
    • 2 stalks celery, chopped
    • 6 tablespoons ranch dressing
    • 3 tablespoons chopped fresh dill

    Preparation:22min  ›  Cook:13min  ›  Extra time:1hour chilling  ›  Ready in:1hour35min 

    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 capsicum, spring onions and celery in a salad bowl and toss lightly to mix. Stir in the ranch dressing and dill then cover and refrigerate until chilled, at least 1 hour.

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    Reviews in English (15)


    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.  -  21 Sep 2010  (Review from Allrecipes USA and Canada)


    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.  -  02 Sep 2011  (Review from Allrecipes USA and Canada)


    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.  -  12 Aug 2011  (Review from Allrecipes USA and Canada)