Tuna Pasta Salad With Yogurt Dill Sauce

"This cool and refreshing salad is perfect for lunch or a light dinner. Serve this over fresh greens of your choice along with crisp bread as a main dish or serve as a side dish. Either way the blending of flavors is a true taste delight."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
35mins
Ingredients:
18
Serves:
4-6
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ingredients

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directions

  • Cook the pasta according to package directions, drain, rinse under cold water to quick chill, drain well and pour into large mixing bowl.
  • Stir in green onions, bell peppers, tomatoes, olives, egg, fresh herbs, mustard, and parsley; mixing well.
  • Add the lemon juice, yogurt, tuna and cheese, mix well; add salt and pepper to taste. Garnish with a sliced bell pepper slice, sliced tomato or additional cheese if desired.
  • Serve immediately, if preparing to serve later, reserve 1/2 cup of the yogurt to add just before serving as the pasta will absorb the moisture when refrigerated.

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Reviews

  1. Generally fresh-sounding (I have not made it). I plan to make it because it contains the ingredients we like in a substantial salad -- as a light meal. 21 June 07: I FORGOT TO REVIEW THIS!! We had a spell of unnaturally hot weather some days ago (it's winter here!!) and I had to prepare a light lunch for 2 friends, so we were 4 people. This salad, with French bread from a local bakery and cold white wine, fitted the bill. I confess to using 3 hardboiled eggs and more of all the ingredients because I only made this one dish. I used a tangy mayonnaise instead of the yoghurt. This was after reading the previous reviews. But apart from the mayo I didn't sub anything. The salad was made early and had a few hours in the fridge although you state "serve immediately". I think the flavours developed well, though, and the salad didn't seem to suffer -- we loved the fresh tastes. Thanks!
     
  2. great as a light supper. easy to make.
     
  3. This salad is very tasty. I only made one change and that is a matter of personal preference. I don't love celery seed so I halved the amount. For me, I might replace it with a little finely diced fresh celery. Which I know is a completely different flavour. But that's just me. Otherwise it's great. Yum!
     
  4. Bravo - quite good and my boyfriend even had seconds. We both agreed it could be a little more flavorful and I added some Caesar dressing to the leftovers and it picked it up a bit. Suggestion: leave out the parmesan and add another egg or two.
     
  5. There were approximately 100 recipes in the RSC#7 contest and this is one of three I had decided to make. I cut up all the veggies, egg, olives, tomatoes, tuna into bite size pieces. They all looked terrific on my cutting board, a wonderful array of colors. Then I blended them in and along with the spices into the pasta; so far so good. However, when I added the yogurt and mustard it masked the beautiful vibrant colors of the vegetables. The taste was good, but I would eliminate the yogurt and use another type of light colored clear sauce/dressing. Perhaps just some olive oil and a touch of mashed garlic or toasted garlic bits...
     
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Tweaks

  1. Generally fresh-sounding (I have not made it). I plan to make it because it contains the ingredients we like in a substantial salad -- as a light meal. 21 June 07: I FORGOT TO REVIEW THIS!! We had a spell of unnaturally hot weather some days ago (it's winter here!!) and I had to prepare a light lunch for 2 friends, so we were 4 people. This salad, with French bread from a local bakery and cold white wine, fitted the bill. I confess to using 3 hardboiled eggs and more of all the ingredients because I only made this one dish. I used a tangy mayonnaise instead of the yoghurt. This was after reading the previous reviews. But apart from the mayo I didn't sub anything. The salad was made early and had a few hours in the fridge although you state "serve immediately". I think the flavours developed well, though, and the salad didn't seem to suffer -- we loved the fresh tastes. Thanks!
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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