“My own recipe for a delicious, cold salad made with multicolored rotini, canned tuna, onions, celery and carrots. It's wonderful in the summer as a light dinner served with blueberry or pineapple muffins. The secret is to used canned tuna in vegetable oil rather than water--it makes a more moist, delicate salad overall.”
READY IN:
15mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large 3 qt pot, mix can of chicken broth with enough water to cook pasta. Add 2 t. salt to pot. Put in package of rotini and follow package directions for MINIMUM cook time. Drain pasta immediately and flush with cold water until all pasta is cool and has stopped cooking entirely. Set aside.
  2. In a large mixing bowl, combine mayonnaise with dill, pepper, and lemon juice.
  3. Add pasta to mayonnaise mixture.
  4. Drain can of tuna completely and add to pasta.
  5. Add chopped onions, celery, and carrots.
  6. Stir well until everything is combined.
  7. Refrigerate for at least two hours; add salt to taste and stir.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: