Dill Pickle Tuna Pasta Salad
A delicious and refreshing pasta salad loaded with tuna, dill pickles, and a creamy dressing.
Ingredients
Main Ingredients
Sauce
- 1/3 cup plain Greek yogurt
- 2/3 cup mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon dill
- 1.5 tablespoons ranch seasoning
- 1/4 cup avocado oil
- 1 tablespoon pickle juice
- 1/2 teaspoon salt
Salad
- 5 cans 3 oz each skipjack tuna (dill pickle tuna from Wild Planet recommended, or 3 standard cans of tuna)
- 8 oz protein pasta 1 box, small pasta variety like shells or macaroni
- 2 cloves garlic minced
- 1/4 cup scallions/green onions about 3 stalks thinly sliced
- 1/2 cucumber diced
- Salt to taste
Instructions
- Cook the pasta according to package instructions (about 10 minutes). Drain and cool quickly by rinsing with cold water.
- In a bowl or mason jar, combine the sauce ingredients: mayonnaise, white vinegar, lemon juice, dill, ranch seasoning, avocado oil, pickle juice, and a pinch of salt. Mix well until smooth.
- In a large bowl, combine the cooked pasta, drained tuna, minced garlic, chopped scallions, and diced cucumber. Gently mix to combine all the ingredients together.
- Pour the sauce over the pasta and tuna mixture. Toss gently to coat everything evenly. Taste and adjust the salt if needed.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Notes
If you prefer a creamier consistency, you can adjust the amount of sauce to your liking. Serve it cold for a refreshing taste!