Great tuna pasta salad with dill, perfect for summer parties and potlucks.
Ingredients
- small uncooked seashell pasta: 1 pack (16 ounce pack)
- ½ cups mayonnaise: 1 piece
- milk: 0.5 cup
- pickle juice: 2 Tbsp
- dill weed: 2 tsp (dried)
- salt: 1 tsp
- ground black pepper: 0.125 tsp
- tuna packed in water: 2 cans (5 ounce cans, drained)
- onion: 0.5 cup (chopped, optional)
Metric Conversion
Stages of cooking
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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.
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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.
