May.08salad

MAY HERB RECIPES

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Lemony tuna, olive & vegetable pasta

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	1 Hr 25 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

INGREDIENTS

1 (16 ounce) package small uncooked seashell pasta
1 1/2 cups mayonnaise
1/2 cup milk
2 tablespoons pickle juice
2 teaspoons dried dill weed
1 teaspoon salt
1/8 teaspoon ground black pepper
2 (6 ounce) cans tuna packed in water, drained
1/2 cup chopped onion (optional)

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, whisk together the mayonnaise, milk, pickle juice, dill, salt, and pepper. Mix in tuna and onion. Toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.

REVIEWS

Reviewed on Jan. 22, 2006 by Cynthia Clark

Quick and easy. I used less mayo and switched it to light mayo. I also used fresh dill, and substituted red onion for the yellow onion and added a little salt and pepper. Can be easily "tweaked" to your liking!

12 users found this review helpful

Reviewed on Apr. 7, 2006 by chellebelle

This is how my husband likes macaroni salad (though I prefer it without tuna). I usually add 3 or so chopped hard boiled eggs to the mixture as well. Some chopped celery is a good addition too.

3 users found this review helpful

Reviewed on May 5, 2007 by Ms. Cook

I think this is closer to traditional tuna pasta salad. I would add sweet relish instead of pickle juice,this adds flavor and some texture. I agree to cut the portion of dill so it's not so overwhelming.The boiled egg is also a very good addition. I would finally chop so you don't have big hunks of egg in each bite.

2 users found this review helpful