Go Back
–+ servings
Dill Pickle Tuna Pasta Salad

Dill Pickle Tuna Pasta Salad: A Creamy, Crunchy Delight

Dill Pickle Tuna Pasta Salad is a refreshing, protein-packed dish that combines flavors of tuna, dill pickles, and creamy ranch dressing.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dishes
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1/3 cup plain Greek Yogurt Adds creaminess and a protein boost; substitute with regular yogurt for a lower fat option.
  • 2/3 cup mayo Flavors the dressing; can be replaced with avocado or more Greek yogurt for a lighter version.
  • 1 tablespoon white vinegar Provides acidity to balance the creamy dressing; apple cider vinegar works as an alternative.
  • 1 teaspoon lemon juice Enhances brightness; fresh lemon is best, but bottled works in a pinch.
  • 1 tablespoon dill Contributes a fresh, herby flavor; dried dill can be substituted if fresh is not available.
  • 1.5 tablespoon ranch seasoning Adds robust flavor to the dressing; consider homemade ranch seasoning for a personal touch.
  • 1/4 cup avocado oil Offers healthy fat and a light flavor; olive oil is a suitable substitute.
  • 1 tablespoon pickle juice Infuses additional tang; add more for extra tartness.
  • 1/2 teaspoon salt Enhances the overall flavor; adjust according to taste preference.
For the Salad
  • 5 (3 oz) cans skipjack tuna High-quality protein base; any canned tuna works, though skipjack has lower mercury levels.
  • 8 oz protein pasta Provides structure and nourishment; regular pasta can replace for lower protein options, preferring small shapes.
  • 2 cloves minced garlic Adds depth of flavor; fresh is preferred, but garlic powder can be a substitute.
  • 1/4 cup scallions/green onions Offers fresh zing and crunch; swap with red onions for a different flavor profile.
  • 1/2 cucumber diced Adds crunch and hydration; substitute with bell peppers for a colorful twist.

Equipment

  • large pot
  • colander
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Dill Pickle Tuna Pasta Salad
  1. Begin by boiling 8 oz of protein pasta in a large pot of salted water according to the package instructions, usually around 8-10 minutes until al dente. Once cooked, drain the pasta in a colander and rinse under cold running water.
  2. In a medium mixing bowl or a mason jar, combine ⅓ cup plain Greek yogurt, ⅔ cup mayo, 1 tablespoon white vinegar, and 1 teaspoon lemon juice. Then add 1 tablespoon dill, 1.5 tablespoon ranch seasoning, ¼ cup avocado oil, 1 tablespoon pickle juice, and ½ teaspoon salt. Whisk or shake until smooth.
  3. In a large mixing bowl, combine the cooled pasta, 5 cans of skipjack tuna (drained), 2 cloves of minced garlic, ¼ cup chopped scallions, and ½ diced cucumber. Gently stir these ingredients together.
  4. Pour the creamy dressing over the pasta mixture and use a spatula to toss everything together gently. Ensure all ingredients are evenly coated with the dressing.
  5. Cover the bowl with plastic wrap or transfer the salad into an airtight container. Chill in the refrigerator for at least 30 minutes.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Best served cold. Store the salad in an airtight container for up to 5 days. Add cucumbers just before serving to keep their crunch.

Tried this recipe?

Let us know how it was!