Lemon Dill Tuna Pasta Salad

• 8 oz pasta (rotini or farfalle)
• 15 oz can tuna, drained
• 1/4 cup fresh dill, chopped
• 1/4 cup red onion, finely diced
• 1/2 cup celery, diced
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1 tsp lemon zest
• Salt to taste
• Black pepper to taste
• Optional: 1/4 cup crumbled feta cheese

Steps

1. 1 Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
2. 2 In a large bowl, combine the cooked pasta, tuna, dill, red onion, and celery.
3. 3 In a small bowl, whisk together mayonnaise, lemon juice, and lemon zest. Season with salt and pepper.
4. 4 Pour the dressing over the pasta mixture and toss to coat evenly.
5. 5 Optionally, fold in feta cheese for extra tang.
6. 6 Chill in the refrigerator for at least 30 minutes before serving.

Equipment

• Large pot
• Colander
• Large mixing bowl
• Whisk

Variations

• Add olives or capers for a briny kick.
• Use Greek yogurt instead of mayonnaise for a lighter option.

Substitutions

• Substitute tuna with chickpeas for a vegan version.
• Use fresh lemon juice or bottled if fresh isn't available.

Pairings

• A crisp white wine or sparkling water with lemon.
• Fresh fruit like grapes or melon on the side.

Nutrition

Tips

• For a gluten-free option, use gluten-free pasta.
• Feel free to add extra veggies like cherry tomatoes or cucumbers.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving.

Freezing: This salad does not freeze well due to the mayonnaise.

Serving Suggestions

• Serve with a crusty baguette or warm pita bread.
• Pair with a simple green salad for a complete meal.

FAQ