Tuna Vegetable Pasta Salad
Submitted by mama
Rotini pasta tossed with canned tuna, crisp cucumber, tomato, celery, and green pepper in a creamy Italian-dill dressing. This no-cook tuna pasta salad is the ultimate potluck crowd-pleaser and ready in 15 minutes.
YIELD
5 servingsPREP
15 minCOOK
0 minREADY
15 minThis is the pasta salad you bring to the cookout and come home with an empty bowl.
Curly rotini grabs onto every bit of the creamy dressing, which is a blend of Italian dressing, mayo, mustard, and dill that coats everything without being heavy.
Sliced cucumbers add cool crunch, chopped tomatoes bring juicy brightness, and celery, green pepper, and green onions round it out with layers of snap and flavor.
Toss in a can of tuna and you’ve got a one-bowl meal that takes 15 minutes to throw together and only gets better after a few hours in the fridge.
Kitchen Tips
- Cook the rotini just until al dente so it holds its shape and doesn’t turn mushy after chilling
- Toss the pasta with the dressing while it’s still slightly warm so it absorbs more flavor
- This salad improves overnight in the fridge, so it’s a great make-ahead option for picnics and potlucks
Ingredients
Directions
Prepare rotini.
Drain. In large bowl combine pasta, tuna and veggies.
In small bowl combine dressing, mayo, mustard and spices.
Add to salad mixture.
Toss to coat. Chill and serve.
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