A delightful and creamy pasta salad perfect for summer gatherings.
Cook the pasta according to the package instructions until al dente. Drain and let cool.
Rinse the pasta with cold water after draining to stop the cooking process and cool it down quickly.
Chop the cucumber, tomatoes, celery, and onion into bite-sized pieces.
For uniformity, try to chop the vegetables into similar sizes for even distribution in the salad.
In a large bowl, combine the cooked pasta, chopped vegetables, and tuna.
Flake the tuna with a fork before adding it to the bowl for easier mixing.
In a separate bowl, mix the mayonnaise, Italian dressing, dill, salt, and pepper.
Taste the dressing and adjust the seasoning to your preference before adding it to the salad.
Pour the dressing over the pasta mixture and toss gently to coat evenly.
Ensure all the ingredients are well coated with the dressing for the best flavor.
Cover the bowl and refrigerate the salad for at least 1 hour before serving.
Chilling the salad allows the flavors to meld together for a more cohesive taste.
Serve the salad chilled, garnished with a sprinkle of fresh dill if desired.
Serve in a decorative bowl for an appealing presentation.
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