…I made a pasta salad. Surprise, surprise! Okay, maybe I lied just a tad bit but I really do hate that store bought crap that’s full of mayonnaise and relish flavour as noted here. Gross. Anywho, I made this particular salad a number of times during this past summer and it was an insane hit. Here it is: my tuna and dill radiatori pasta salad.
Usually, I make this pasta salad with farfalle but guess what, I didn’t have that pasta on hand. All the pasta that I had left from my Costco pasta bundle was radiatori and honestly, I’ve never had radiatori before (unless it was like, Chef Boyardee or something gross like that). And when I initially saw the shape of the pasta, I thought that it would probably be more suitable for a saucier type of pasta that the sauce could easily cling to. BUT it actually worked out really well in this dish! Hurrah.
Anyways, this is a light pasta dish that’s filled with tuna, fresh dill, and, my fave, finely chopped dill pickles. Yum.
Tuna and dill radiatori pasta salad
What you’ll need:
– 1 pkg (500g) radiatori
– 1 can tuna, drained
– 1/3 cup olive oil mayonnaise
– 2 tbsp stone ground mustard
– 1/4 cup fresh baby dill, packed
– 3 dill pickles, diced
– 1/2 tsp chili flakes
– freshly ground black pepper
What you’ll need to do:
1. Cook pasta according to packaged directions until al dente, drain, and set aside in a large bowl (or the pot you just made it in).
2. Once cooked, add all the ingredients and mix to combine. Makes 6 servings.