Dill Pickle Tuna Pasta Salad

The aroma of sour pickles dances through the air as you prepare to indulge in a mouthwatering Dill Pickle Tuna Pasta Salad. This refreshing dish comes together in just 30 minutes and uniquely combines the savory flavors of tuna with the tang of dill and pickles, making it a delightful choice for lunch or a picnic.

This recipe is perfect for those who crave a quick, nutritious meal or side dish. It’s ideal for meal prepping, as it can be made ahead of time and stored in the fridge, allowing the flavors to meld beautifully before serving.

Why You’ll Love This Recipe

• Packed with protein from the skipjack tuna and protein pasta.
• The creamy dressing is infused with zesty pickle and ranch flavors.
• Crunchy cucumber and scallions add a fresh texture in every bite.
• It’s an easy make-ahead dish that stores well in the fridge.

What You’ll Need

Here’s what you’ll need to make this tasty salad:

For the Dressing

• ⅓ cup plain Greek yogurt
• ⅔ cup mayo
• 1 tablespoon white vinegar
• 1 teaspoon lemon juice
• 1 tablespoon dill
• 1.5 tablespoons ranch seasoning
• ¼ cup avocado oil
• 1 tablespoon pickle juice
• ½ teaspoon salt

For the Salad

• 5 (3 oz) cans skipjack tuna, or 3 (5 oz) cans
• 8 oz protein pasta (preferably small pasta like shells or macaroni)
• 2 cloves garlic, minced
• ¼ cup scallions/green onions (about 3 stalks, thinly sliced)
• ½ cucumber, diced (English or standard)
• Salt to taste

Substitution note: Dill pickle tuna enhances the flavor.

Substitutions & Swaps

• Use low-fat mayo for a lighter dressing.
• Swap Greek yogurt for sour cream if preferred.
• Any small pasta variety can work.
• Fresh dill can replace dried dill.

How to Make It

Start by cooking your pasta and mixing your ingredients.

Cook the Pasta

Prepare the 8 oz protein pasta according to the package directions. Strain it and immediately run cold water over it to cool.

Mix the Dressing

Combine all dressing ingredients in a bowl or mason jar. Stir or shake until well blended.

Combine the Salad Ingredients

In a large bowl, add the cooled pasta, skipjack tuna, minced garlic, sliced scallions, and diced cucumber. Stir everything together gently.

Add the Dressing

Incorporate the dressing into the salad mixture, ensuring everything is evenly coated. Taste and adjust with additional salt if necessary.

Chill Before Serving

Cover and store the salad in the fridge until you’re ready to serve for best flavor.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, may alter texture and flavor.
Reheat: Not necessary, best served cold.

Tips for Best Results

• Ensure the pasta is cooled properly to avoid a mushy salad.
• Allow the salad to chill for at least an hour to enhance flavors.
• Use fresh ingredients for the best taste and texture.
• Customize with additional veggies like bell peppers or carrots.

Serving Suggestions

• Pair with a green salad for a light lunch.
• Serve as a side dish at summer barbecues.
• Enjoy for a quick and nourishing work lunch.