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Tuna Pasta Salad With Dill Recipe
This flavorful pasta salad is hearty and delicious. If you don't have chopped fresh dill, a few teaspoons of dried dill weed would work as well. It's easy to prepare and makes a good main dish or side dish for summer meals.
This is a flavorful pasta salad, perfect for an everyday lunch with soup, or serve it as a side dish at your next cookout. Make this salad with cavatappi pasta, macaroni, rotini, or similar pasta shapes.
What You'll Need
8 ounces/225g cavatappi, macaroni, or rotini pasta
1 can (6 to 7 ounces/170-198g) tuna, flaked and drained
3 tablespoons/45ml finely chopped red onion
2 cloves garlic, mashed and finely minced
1/4 cup/60ml finely chopped red bell pepper
3 tablespoons/60 chopped fresh dill
4 teaspoons lemon juice
3/4 to 1 cup/185-250ml mayonnaise
3 tablespoons/45ml sour cream
1/2 to 1 cup/125-250ml sliced grape tomatoes
Salt and freshly ground black pepper, to taste
How to Make It
Cook the pasta in boiling salted water following package directions; drain, rinse, and set aside.
In a large bowl, combine the tuna, finely chopped onion, minced garlic, bell pepper, dill and lemon juice.
In a small bowl or cup combine 3/4 cup/185ml of the mayonnaise and 3 tablespoons/45ml of sour cream.
Put the pasta in the bowl with the vegetables and toss with the mayonnaise mixture. Add more mayonnaise, as needed.
Add the sliced tomatoes and stir gently. Taste and add salt and pepper, as desired.
For cookouts and picnics, make sure to follow the 2-hour rule. Food must be eaten within 2 hours from the time it's taken out of the cooler or refrigerator. If the temperature is 90F/32C or above, it's 1 hour.
If the pasta is still warm when you dress the salad it will absorb more of the dressing.
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Corn, also known as maize or our good old ( Bhutta/Makkai/Challi ) in Hindi, ‘ Mokka Jonnalu ‘ in Telugu, ‘ Makkacholam ‘ in Tamil, ‘ Cholam ‘ in Malayalam, ‘ Musukina Jol a’ in Kannada, ‘ Makkai ‘ in Gujarati, ‘ Makai ‘ in Marathi and Punjabi and ‘ Butta ‘ in Bengali. Corn is a large grain plant which is said to have originated in Mexico and Central America. Though viewed as a vegetable, it is actually a food grain. The leafy stalk of the plant produces ears, which contain the grains known as kernels. For every kernel on the cob, there is a strand of silk. The white and yellow kernels are most popular, but today, corn is available in red, brown, blue and purple also. The white and yellow hybrids are known as butter and sugar corn which contain both kinds of kernels. This cereal is known for its pleasant taste and its versatility. Baby corn is available in cans or jars in the supermarkets and is used in Asian cooking. This grain is generally available in summer and can be
This Strawberry Cream Pie. Full of fresh strawberries and cream cheese, it gets an additional boost of flavor from instant pudding mix! Serve this at your next get-together, and watch it disappear! Strawberry Cream Pie 1 (9-inch) graham cracker pie crust (pre made is okay) 1 container (16 oz.) fresh (or frozen) strawberries, washed and hulled 4 tbsp. sugar 4 oz. (half of an 8 oz. pkg.) cream cheese, softened 1 pkg. (3.4 oz.) vanilla flavor instant pudding mix 1 pkg. (3.4 oz.) strawberry creme instant pudding mix 2 cups whipped cream or whipped topping, divided Additional sliced strawberries for garnish Place the 16 oz. of fresh strawberries in a food processor with the sugar. Cover and pulse a few times until the berries are finely chopped. Add the cream cheese and pulse until blended. You may need to scrape down the sides. Place the mixture in a large bowl. Add both of the dry instant pudding mixes to the bowl and stir until thoroughly combined. Gently fold in 1½ cups of the C