I love this recipe. It reminded me of my mother's macaroni and tuna salad, which she always made with the little shells. I wish I could say I made it exactly as the recipe said, but I can't. I only used one 6 ounce can of tuna, I replaced the vinegar with lemon juice and used only a sprinkle of dill. I may have used less mayonnaise, but I didn't measure it so I can't be sure. Just stirred it in until it looked right. For company, I'd probably add one or two hard-cooked eggs and a sprinkle of paprika to garnish.
My bf has been hounding me to make this. I added to it. I used 2 hb eggs and a little grated cheddar. It still had plenty of sauce after I added that. I used 1/2 TBS dill and peas out of a can. I also used red onion instead. It was delish!
This is the way I always knew Tuna Macaroni Salad to be made and its good but I found it to be just a little more on the "dill" side than we like. Next time I will cut the dill down a bit.
Definitely cut down on the Dill......i'm using about 1 tsp max
Delicious. Made recipe as printed except for adding a couple tsp. Worchestshire sauce to a double batch. Made for a family get together and everyone enjoyed it. I added all the dill cause I love it. Next time I want to add just a little bit of fresh lemon juice. Great recipe cause I had everything in my pantry for this one.
We had this for supper tonight ..oh my..was this ever good. I did not put in as much dill.As my husband don't like dill.But he liked this.We will be having it again soon..for sure.
Super good! I've made this three times now, using only about a tsp. of dill - I think a Tblsp. might me a bit overwhelming. If you happen to have rice vinegar on hand, I recommend it over cider vinegar. Don't skimp too much on the mayo, as it tends to soak into the pasta in a few hours, and your salad might become a little dry. This is a great dish to take for pot luck lunch - it goes fast!
Found this when searching for something easy to make on a hot day when I didn't want to make a trip to the grocery store. I used a handful of chopped fresh italian parsley out of the garden and chives instead of dill. This is a recipe I look forward to coming back to and experimenting with. Thank you!
Very easy with good flavor. Great for a hot night if you want a quick supper. I used about 2 tablespoons of homemade ranch dressing in addition to the mayo (olive oil mayo), just b/c I needed to use up the dressing. I also used whole wheat rotini for the pasta. I only used one TBS of the cider vinegar. I did not use the onion, only b/c the DDs (2 & 4) are picky about uncooked onions in their food.
We all love this salad. I have found it to be quite versatile - we do not usually have celery in the summertime (strictly a winter veggie), so I have added various veggies to replace it, including chopped roasted red pepper and pickled veggies (jarred). Sometimes I make my own mayo (aioli as we love garlic) in which case I don't add the extra vinegar. This time (the third time of making) I chopped up a couple of anchovies and a tablespoon of capers and added in step 5. I only had 1 cup of aioli, which didn't seem to moisten the salad enough, so added some extra low calorie Hellmanns with the vinegar to cut the sweetness of the mayo, which we don't like. I couldn't resist having a taste, which was yummy, but expect that tomorrow it will be really great!