Dill Veggie Tuna Salad

Name: Dill Veggie Tuna Salad
Cook time: 13 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: ½ cup small pasta shells, uncooked; 1 (5 ounce) can water-packed tuna, drained and flaked; 1 large tomato, chopped; 1 cucumber - peeled, seeded, and chopped; 1 small red bell pepper, chopped; ½ cup chopped green onions; 2 stalks celery, chopped; 6 tablespoons ranch dressing; 3 tablespoons chopped fresh dill

Perfect for summer, this tuna salad is delicious! It’s a crowd pleaser, easy to multiply and perfect for potlucks or cook-outs.

INGRIDIENT

½ cup small pasta shells, uncooked

1 (5 ounce) can water-packed tuna, drained and flaked

1 large tomato, chopped

1 cucumber - peeled, seeded, and chopped

1 small red bell pepper, chopped

½ cup chopped green onions

2 stalks celery, chopped

6 tablespoons ranch dressing

3 tablespoons chopped fresh dill

DIRECTION

Step: 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.

Step: 2

Combine the cooled pasta, tuna, tomato, cucumber, red bell pepper, green onions, and celery in a salad bowl, and toss lightly to mix. Stir in the ranch dressing and dill, cover, and refrigerate until chilled, at least 1 hour.

NUTRITION FACT

Per Serving: 227 calories; protein 11.6g; carbohydrates 17.6g; fat 12.6g; cholesterol 15.5mg; sodium 255.5mg.

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