You know what’s completely underrated?
Pickles in pasta salad.
I’m serious. That tangy crunch mixed with creamy pasta creates something truly special. And when you throw tuna into the mix? Pure comfort food heaven.
I’ve been making this dill pickle tuna pasta salad for years now. Family gatherings. Meal prep Sundays. Random Tuesday lunches when I need something satisfying.
It disappears. Every. Single. Time.
Here’s what I love about it – the balance is just right. Greek yogurt keeps the dressing lighter than traditional mayo-heavy versions. The skipjack tuna packs in protein without taking over. And that pickle tang? It cuts through everything perfectly.
Each bite gives you tender pasta, crunchy cucumber, and that signature dill flavor we’re all here for.
Recipe Timing:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 6
- Difficulty: Easy
Why This Version Actually Works
Let me tell you how I stumbled onto this recipe.
It was one of those crazy meal prep weeks. You know the ones. Sunday evening, trying to prep five days of lunches, and I was done with boring tuna pasta salad.
Traditional versions? They taste like cardboard. Or they’re swimming in mayo.
Neither option was acceptable.
So I started experimenting. Added pickle juice. Then actual pickles. Threw in some ranch seasoning because why not?
The result? This beauty right here.
The pickle juice and fresh dill create this brightness. It cuts right through the richness of the dressing. And the ranch seasoning adds depth without making you measure out twelve different spices.
Now it’s my go-to for three big reasons:
First – it’s stupid versatile. Pack it for work lunches. Bring it to potlucks (trust me, you’ll get compliments). Make it Sunday and eat it all week.
Second – the protein content is legit. This isn’t one of those pasta salads where you’re hungry an hour later. The tuna and Greek yogurt keep you full for hours.
Third – it comes together in under 30 minutes. Minimal actual cooking. Maximum flavor.
Let’s talk about this dressing for a second.
Greek yogurt + mayo = genius combo. You get that classic creamy texture but lighter. More protein. Better for you overall.
The avocado oil brings healthy fats. The pickle juice? That’s your acid. Your brightness. Your secret weapon.
Ranch seasoning ties it all together without requiring a pantry full of individual spices.
The end result is tangy. Creamy. And somehow perfectly balanced.
What You’ll Need
Good news?
Everything on this list is probably at your local grocery store right now. No weird ingredients. No specialty store runs.
Let me break it down:
| Ingredient | Quantity | Notes |
|---|---|---|
| Plain Greek yogurt | ⅓ cup | Provides protein and tang |
| Mayonnaise | ⅔ cup | Creates creamy base |
| White vinegar | 1 tablespoon | Adds brightness |
| Lemon juice | 1 teaspoon | Fresh preferred |
| Fresh or dried dill | 1 tablespoon | Dried works fine |
| Ranch seasoning | 1.5 tablespoons | Store-bought packet |
| Avocado oil | ¼ cup | Olive oil substitutes well |
| Dill pickle juice | 1 tablespoon | From pickle jar |
| Salt | ½ teaspoon | Plus more to taste |
| Skipjack tuna | 5 (3 oz) cans | Wild Planet dill pickle variety recommended |
| Protein pasta | 8 oz (1 box) | Shells or macaroni preferred |
| Garlic cloves | 2 | Minced fine |
| Green onions | ¼ cup | About 3 stalks, sliced thin |
| Cucumber | ½ | English or standard, diced |
Quick Tips on Picking Your Ingredients
The tuna situation:
Look for Wild Planet’s dill pickle tuna if you can. It’s a game-changer (okay, I said it). The pickle flavor is already built in.
Can’t find it? No stress. Regular skipjack or chunk light tuna works great.
Why skipjack? Less mercury than albacore. Better for eating regularly. Simple as that.
About that pasta:
Protein pasta is my move here. Made from chickpeas, lentils, or enriched wheat. Nutritional boost without changing the taste much.
Go for small shapes. Shells or elbows. They catch the dressing in those little curves. Every bite gets coated perfectly.
Don’t have protein pasta? Regular pasta works just fine. Really.
Cucumber choices:
English cucumbers are my favorite. Fewer seeds. Thinner skin. Great crunch without making things watery.
Regular cucumbers work too. Just scoop out the seeds if they look big or watery. Problem solved.
Dressing ingredients:
Full-fat Greek yogurt gives the richest texture. But low-fat works if that’s your thing.
Ranch seasoning? Store-bought packets are fine. Homemade works too if you’re feeling fancy. Both taste great.
Let’s Make This Thing
Alright. Time to get cooking.
I’ve made this probably fifty times by now. Tweaked it. Perfected it. These steps work every single time.
Step 1: Cook the Pasta Right
Get a large pot of salted water boiling. Really boiling. Not just simmering.
Add your pasta. Cook it according to the package directions for al dente. Usually 8-10 minutes for protein pasta.
What’s al dente mean? The pasta should still have a little firmness when you bite it. Not crunchy. Just… not mushy.
Why does this matter?
Because the pasta keeps absorbing moisture from the dressing as it sits. If you overcook it now, you’ll have mush tomorrow. Nobody wants mushy pasta salad.
Set a timer. Seriously. Don’t trust yourself here.
Timer goes off? Drain that pasta immediately.
Run cold water over it for about 30 seconds. This stops the cooking process dead in its tracks. Cools everything down fast.
Want to speed this up even more? Toss a few ice cubes in the colander with your pasta. Works like magic.
Let it drain completely while you prep everything else.
Step 2: Prep Your Fresh Stuff
While that pasta cools, let’s handle the vegetables.
Start with the garlic. Mince it fine. Like, really fine. Small pieces spread that garlic flavor evenly. Big chunks? They’ll hit you like a punch in the mouth.
Next up – green onions. Slice them thin. Use both the white and green parts. They add color and this mild onion flavor that doesn’t overpower anything.
Now the cucumber. Dice it into bite-sized pieces. Try to match the size of your pasta roughly. This ensures every forkful gets a good mix of everything.
Using regular cucumber instead of English? Cut it lengthwise first. Scoop out the seeds with a spoon. Then dice. This keeps things from getting watery.
Step 3: Whip Up That Dressing
Grab a mason jar or a medium bowl. Your choice.
First go the wet ingredients. Greek yogurt. Mayonnaise. White vinegar. Lemon juice. These create your creamy base.
Then add the flavor stuff. Dill. Ranch seasoning. Avocado oil. Pickle juice. Don’t forget the salt.
Using a mason jar? Seal that lid tight. Shake it like you mean it for 30 seconds. The ingredients will come together into this smooth, creamy dressing. It’s honestly kind of satisfying to watch.
Using a bowl? Just whisk everything until it’s completely combined. No streaks of yogurt. No oil sitting on top. Everything uniform.
Here’s where you become the chef.
Taste it. Need more tang? Add another splash of pickle juice. Want more herb flavor? Toss in extra dill.
This is your moment to customize before anything’s mixed together. Use it.
Step 4: Bring It All Together
Find your biggest mixing bowl. And I mean biggest.
You’ll thank me later.
Add the cooled pasta first. Base layer.
Open those tuna cans. Drain them really well. Watery pasta salad is sad pasta salad. Flake the tuna apart gently with a fork as you add it.
Scatter the minced garlic over everything. Then the green onions. Then the diced cucumber.
Pour that beautiful dressing over the whole thing.
Now comes the fun part.
Mix it all together. Use a large spoon or spatula. Fold the ingredients gently. Start from the bottom. Work your way up. Make sure the dressing coats every single piece.
Keep mixing until you don’t see any dry pasta. Or any pools of dressing sitting there.
The salad should look uniformly creamy. You’ll see flecks of green from the herbs and onions throughout.
Taste it. Need more salt? Add it now.
Step 5: Chill Out (Literally)
Transfer your pasta salad to an airtight container. Or just leave it in the mixing bowl and cover with plastic wrap. Whatever works.
Stick it in the fridge for at least 30 minutes before serving.
This chilling time? Super important. The flavors meld together. Everything gets better.
Meal prepping for the week?
Divide the salad into individual containers right now. Makes grabbing lunch on Tuesday morning so much easier.
This stuff stays fresh for up to 5 days in the fridge. Just so you know.
Storage and Meal Prep Stuff You Should Know
Keeping it fresh:
Store your pasta salad in an airtight container. Fridge only. It’ll stay good for 5 days.
The dressing might thicken up after a day or two. Totally normal. Just stir it before serving. Everything redistributes nicely.
The meal prep strategy:
Portion it into individual containers right after making it.
Why?
Two reasons. First – portion control happens automatically. Second – you’re not opening and closing one big container all week. Less chance for bacteria. Stays fresher longer.
Taking it to a party?
Smart move waiting to add the tuna until you get there. Canned tuna is shelf-stable anyway. Transport it separately.
Keeps the salad easier to chill. Add the tuna and mix right before serving.
Can you freeze it?
Please don’t.
The mayo and yogurt-based dressing separates when frozen. Then when you thaw it? Grainy. Weird texture. Not appetizing.
Just make what you’ll eat in 5 days. Trust me on this one.
Pro Tips I’ve Learned the Hard Way
The ice cube trick:
Add ice cubes directly to the colander with your drained pasta. Temperature drops way faster than cold water alone.
Just remember to fish out any unmelted ice before you add the pasta to your bowl. Learned that one the embarrassing way.
Size matters (bowl size, that is):
Always grab a bowl bigger than you think you need. A cramped bowl makes mixing messy. And difficult.
Extra space lets you fold everything together properly. No spillage. No pasta flying everywhere.
Customize the texture:
Want more crunch? Add diced celery. Or bell peppers.
Prefer it smoother? Skip the cucumber. Or dice it super fine.
Fixing dry pasta salad:
Salad looking dry after sitting in the fridge? Happens sometimes.
Stir in a tablespoon of Greek yogurt or mayo. Or add another splash of pickle juice.
Brings it right back to life.
Questions You’re Probably Wondering About
Can I use regular pasta instead of protein pasta?
Absolutely.
Standard pasta works perfectly here. You lose some protein content. But the taste? Still delicious.
Just cook it for the time on your package. Aim for al dente.
What if I can’t find that Wild Planet dill pickle tuna?
No worries.
Any canned tuna works. Chunk light. Skipjack. Albacore. All good options.
You might want to add an extra tablespoon of pickle juice though. Compensates for the missing pickle flavor.
Can I make this dairy-free?
Yep. Easy swaps.
Replace the Greek yogurt with dairy-free alternatives. Coconut or cashew-based work great.
Use vegan mayo instead of regular.
The flavor changes slightly. But it’s still really good.
How do I boost the protein even more?
Try these add-ins:
- Hard-boiled eggs (diced)
- Chickpeas (drained and rinsed)
- White beans
Each one adds protein. Complements the existing flavors nicely.
Add up to one cup of whatever you choose.
Is this vegetarian-friendly?
Not as written. But easy to modify.
Swap the tuna for chickpeas or white beans. Maybe add some diced firm tofu for protein.
Increase the cucumber. Add bell peppers for more substance.
Problem solved.
Can I make the dressing ahead of time?
Definitely.
Make it up to 3 days in advance. Store it separately in an airtight container in the fridge.
Shake or stir well before adding to your pasta.
Makes the final assembly super quick when you’re ready to eat.
Why does my pasta salad look dry the next day?
Because pasta is a moisture sponge.
It keeps absorbing liquid as it sits. Completely normal.
Just stir in 1-2 tablespoons of Greek yogurt, mayo, or pickle juice. Refreshes everything.
Looks and tastes as good as freshly made.
Here’s the Thing
This dill pickle tuna pasta salad isn’t fancy.
It’s not complicated. No special techniques. No ingredients you can’t pronounce.
Just straightforward. Simple. Really freaking good.
The protein keeps you full. The tangy dressing keeps things interesting. Whether you’re meal prepping or feeding a crowd, this delivers.
I’ve made it for picky eaters. Fitness enthusiasts. Random potluck crowds. Everyone loves it.
The combination of creamy, tangy, and savory just works. Plus you’re eating something actually nutritious. Win-win.
Make it once. I guarantee it becomes part of your regular rotation.
That’s what happened to me anyway.
Now I always keep canned tuna and protein pasta in my pantry. Because you never know when you’ll need this in your life.
Give it a shot. Let me know what you think.
Your new favorite pasta salad is waiting.
Dill Pickle Tuna Pasta Salad
Ingredients
Dressing
- 1/3 cup plain Greek yogurt
- 2/3 cup mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon lemon juice fresh preferred
- 1 tablespoon fresh or dried dill
- 1.5 tablespoons ranch seasoning
- 1/4 cup avocado oil or olive oil
- 1 tablespoon dill pickle juice
- 1/2 teaspoon salt plus more to taste
Salad
- 5 cans skipjack tuna 3 oz each, drained
- 8 oz protein pasta shells or macaroni
- 2 garlic cloves minced
- 1/4 cup green onions about 3 stalks, sliced thin
- 1/2 cucumber English or standard, diced
Instructions
- Bring a large pot of salted water to a rolling boil. Add the protein pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain the pasta and rinse with cold water for 30 seconds to stop the cooking. Add a few ice cubes to the colander to cool it down faster if desired. Let drain completely.
- While the pasta cools, mince the garlic cloves finely. Slice the green onions thin, using both white and green parts. Dice the cucumber into bite-sized pieces, scooping out seeds if using regular cucumber.
- In a mason jar or medium bowl, combine Greek yogurt, mayonnaise, white vinegar, lemon juice, dill, ranch seasoning, avocado oil, pickle juice, and salt. Shake the jar vigorously for 30 seconds or whisk in the bowl until completely smooth and combined. Taste and adjust seasonings as needed.
- In a large mixing bowl, add the cooled pasta. Drain the tuna cans well and flake the tuna apart with a fork as you add it to the bowl. Add the minced garlic, sliced green onions, and diced cucumber.
- Pour the dressing over the pasta mixture. Using a large spoon or spatula, gently fold everything together, starting from the bottom and working up, until the dressing coats every piece evenly. Taste and add more salt if needed.
- Transfer the pasta salad to an airtight container or cover the bowl with plastic wrap. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Store in the fridge for up to 5 days.
