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- 8 oz. rotini pasta - 1 can (5 oz.) tuna in water, drained - 1 cup cherry tomatoes, halved - 1/2 cucumber, diced - 1/4 red onion, finely chopped - 1/4 cup Greek yogurt - 2 tablespoons mayonnaise - 2 tablespoons fresh dill, chopped - 1 tablespoon lemon juice - Salt and pepper to taste - 1 tablespoon olive oil (optional) For this Lemon Dill Tuna Pasta Salad, I love how simple yet fresh the ingredients are. The rotini pasta is fun to eat, and it holds the dressing well. Tuna adds protein and flavor. Cherry tomatoes give a sweet pop, while cucumber brings crunch. Red onion adds a mild bite that balances everything. In the dressing, Greek yogurt and mayonnaise create a creamy base. The fresh dill adds a lovely herb taste, and lemon juice brightens every bite. Salt and pepper let the flavors shine through. If you want a richer taste, olive oil is a great option. Gather these ingredients, and you’ll be ready to whip up this delightful salad in just 15 minutes! 1. Start by boiling water in a large pot. 2. Add a pinch of salt for flavor. 3. Cook the rotini pasta according to the package instructions until it is al dente. 4. Drain the pasta in a colander. 5. Rinse the pasta under cold water to cool it down. 1. In a large mixing bowl, combine the drained tuna, halved cherry tomatoes, diced cucumber, and finely chopped red onion. 2. In a small bowl, mix together the Greek yogurt, mayonnaise, fresh dill, lemon juice, and olive oil (if using) until smooth. 1. Add the cooled rotini pasta to the salad mixture in the large bowl. 2. Pour the dressing over the top of the pasta and salad. 3. Gently toss everything together to combine evenly. 4. Season the salad with salt and pepper to taste. 5. If you want, add more dill or lemon juice for extra flavor. 6. Chill the pasta salad in the refrigerator for about 10 minutes before serving. To make your Lemon Dill Tuna Pasta Salad really pop, you can adjust the salt, pepper, and lemon juice. Start with a little salt and pepper. Taste as you go to find your perfect level. If you want a zingy flavor, add more lemon juice. Fresh dill adds a bright touch, too. If you love dill, don’t hold back! You can add more than the recipe calls for. It gives the salad a fresh, herbaceous taste. When serving, presentation matters. Use individual bowls for each person. This makes it look special. Top each bowl with a sprig of dill and a lemon wedge. It adds color and freshness. Pair this salad with crusty bread for a nice crunch. Fresh greens like arugula or spinach make a great side, too. They add a crisp texture and balance the rich flavors of the salad. Enjoy your meal! {{image_2}} You can easily swap Greek yogurt for sour cream. This gives a creamy taste and adds a tang. If you want a lighter version, use plain yogurt. Instead of mayonnaise, try avocado for a creamy texture. You can also use mustard for a zesty kick. When it comes to pasta, rotini is great, but you can use penne or shells. Any short pasta works well here. Whole grain pasta is a healthy option too. Gluten-free pasta is also good if you need that. Just make sure to cook it according to the package instructions. If you want more protein, add chickpeas or diced chicken. These options boost the salad’s nutrition. You can also mix in cooked shrimp or crab for a seafood twist. For veggies, consider adding bell peppers or spinach. Both add color and crunch. You can also toss in chopped carrots or celery for more texture. Fresh herbs like parsley or basil can brighten the flavor. Just chop them finely and mix them in. To store your Lemon Dill Tuna Pasta Salad, place it in an airtight container. This keeps the salad fresh. You can enjoy it for up to three days in the fridge. When you want to eat it, check for any changes in smell or color. If it looks or smells off, it’s best to toss it. Freezing this pasta salad is simple. First, let it cool completely. Then, put it in a freezer-safe container. Make sure to leave some space at the top, as the salad may expand. It can last up to two months in the freezer. When you're ready to eat it, take it out and let it thaw in the fridge overnight. After thawing, stir it well. If it looks dry, you can add a bit of olive oil or yogurt to freshen it up. Enjoy your delicious meal! Making Lemon Dill Tuna Pasta Salad is quick and easy. The prep time is just 5 minutes. Cooking the pasta takes another 10 minutes. So, the total time to make this salad is 15 minutes. Yes, you can make this salad ahead of time. Prepare the salad and store it in the fridge. It will stay fresh for up to two days. Just keep it in a sealed container. If you want the best taste, add the dressing just before serving. This salad pairs well with many sides. You can serve it with crusty bread for a filling meal. Fresh greens, like a simple green salad, also complement it nicely. Consider adding some fruit, like sliced melons or berries, for a refreshing touch. This blog post shared a simple recipe for Lemon Dill Tuna Pasta Salad. We covered the key ingredients, how to make it, and tips to enhance flavor. You learned the best ways to store leftovers and some variations to try. This salad is fresh, tasty, and quick to whip up. Whether you eat it for lunch or dinner, it's a great option. Enjoy making it and don’t hesitate to get creative with your own twists!

Lemon Dill Tuna Pasta Salad 15-Minute

Discover the refreshing and delicious Lemon Dill Tuna Pasta Salad that's perfect for any occasion! This quick and easy recipe combines tasty ingredients like rotini pasta, tuna, cherry tomatoes, and a creamy lemon dill dressing, making it a healthy choice for lunch or dinner. Ready in just 15 minutes, it's a flavor-packed meal that everyone will love. Click through to explore the full recipe and impress your taste buds!
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Ingredients
  

8 oz. rotini pasta

1 can (5 oz.) tuna in water, drained

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 red onion, finely chopped

1/4 cup Greek yogurt

2 tablespoons mayonnaise

2 tablespoons fresh dill, chopped

1 tablespoon lemon juice

Salt and pepper to taste

1 tablespoon olive oil (optional)

Instructions
 

Begin by boiling water in a large pot. Add a pinch of salt and cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

    In a large bowl, combine the drained tuna, halved cherry tomatoes, diced cucumber, and chopped red onion.

      In a separate small bowl, whisk together Greek yogurt, mayonnaise, fresh dill, lemon juice, and olive oil (if using) until smooth.

        Add the cooled rotini pasta to the tuna mixture in the bowl. Pour the dressing over the top and gently toss to combine everything evenly.

          Season the salad with salt and pepper to taste. Adjust the dressing by adding more dill or lemon juice if desired.

            Chill the pasta salad for about 10 minutes in the refrigerator to enhance the flavors before serving.

              Prep Time, Total Time, Servings: 5 min | 15 min | Serves 4

                - Presentation Tips: Serve in individual bowls and garnish with a sprig of dill and a lemon wedge on the side for added freshness.