Dill Pickle Tuna Pasta Salad
This easy dill pickle tuna pasta salad combines tangy pickles, protein-packed tuna, and creamy Greek yogurt dressing. Ready in 30 minutes, it's perfect for meal prep, potlucks, and quick lunches that actually keep you full.
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.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days. The dressing may thicken after a day or two - just stir in 1-2 tablespoons of Greek yogurt, mayo, or pickle juice to refresh.
Make-Ahead: Prepare the dressing up to 3 days in advance and store separately. Assemble the salad when ready to serve.
Protein Boost: Add hard-boiled eggs, chickpeas, or white beans for extra protein.
Vegetarian Option: Replace tuna with chickpeas or white beans and add extra vegetables like bell peppers.
Regular Pasta: Standard pasta works perfectly if you don't have protein pasta on hand.