Dill Pickle Tuna Pasta Salad Recipe

Introduction

This Dill Pickle Tuna Pasta Salad is a fresh and tangy twist on a classic pasta salad. It combines protein-packed tuna with a creamy, dill-infused dressing that’s perfect for a quick lunch or a light dinner. Easy to make and bursting with flavor, it’s sure to become a favorite in your recipe collection.

Ingredients

• ⅓ cup plain Greek yogurt
• ⅔ cup mayo
• 1 tablespoon white vinegar
• 1 teaspoon lemon juice
• 1 tablespoon dill
• 1.5 tablespoon ranch seasoning
• ¼ cup avocado oil
• 1 tablespoon pickle juice
• ½ teaspoon salt
• 5 (3 oz) cans skipjack tuna (preferably dill pickle tuna from Wild Planet) or 3 (5 oz) plain cans of tuna
• 8 oz protein pasta (preferably small shapes like shells or macaroni)
• 2 cloves garlic, minced
• ¼ cup scallions/green onions, thinly sliced (about 3 stalks)
• ½ cucumber, diced (English or standard)
• Salt to taste

Instructions

1. Step 1: Cook the 8 oz protein pasta according to the package directions. Once cooked, drain and quickly rinse under cold water to cool.
2. Step 2: In a bowl or mason jar, combine Greek yogurt, mayo, white vinegar, lemon juice, dill, ranch seasoning, avocado oil, pickle juice, and ½ teaspoon salt. Mix well until fully blended.
3. Step 3: In a large bowl, add the cooled pasta, tuna, minced garlic, sliced scallions, and diced cucumber. Stir gently to combine all ingredients evenly.
4. Step 4: Pour the prepared dressing over the pasta mixture. Toss to coat everything thoroughly. Taste and add additional salt if needed.
5. Step 5: Refrigerate the salad until ready to serve. It’s best chilled to let the flavors meld together.

Tips & Variations

• Use dill pickle tuna for the best pickle flavor, or add extra pickle juice if using plain tuna.
• Swap scallions for fresh chives or red onion for a different bite.
• Try adding chopped fresh herbs like parsley or fresh dill to brighten the salad.
• For a dairy-free version, substitute Greek yogurt with a plant-based alternative and use vegan mayo.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir before serving as some dressing may settle. This salad tastes great cold and can be enjoyed straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of protein pasta?

Yes, regular pasta works perfectly. Just choose small shapes like shells or macaroni to help the salad hold together well.

Does the salad need to be kept refrigerated?

Yes, keep the salad refrigerated to maintain freshness and prevent spoilage, especially since it contains mayonnaise and dairy.

Dill Pickle Tuna Pasta Salad Recipe

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★★★★★

4.5 from 116 reviews

This Dill Pickle Tuna Pasta Salad is a tangy, creamy, and protein-packed dish perfect for a light lunch or a refreshing side. It combines zesty dill pickle flavors with tender protein pasta, skipjack tuna, and fresh veggies, all tossed in a flavorful homemade dressing featuring Greek yogurt, mayo, ranch seasoning, and pickle juice.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Dressing

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

Main Ingredients

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

Instructions

1. Cook the pasta: Prepare the 8 oz protein pasta according to the package instructions. Once cooked, drain the pasta and immediately rinse it under cold water to stop cooking and cool it quickly. Set aside.
2. Make the dressing: In a bowl or mason jar, combine Greek yogurt, mayo, white vinegar, lemon juice, dill, ranch seasoning, avocado oil, pickle juice, and salt. Mix well until the ingredients are fully incorporated and the dressing is smooth.
3. Combine the salad ingredients: In a large bowl, add the cooked and cooled pasta, canned tuna, minced garlic, sliced scallions, and diced cucumber. Stir gently to mix evenly.
4. Add the dressing: Pour the prepared dressing over the pasta mixture. Toss everything together until the salad is well coated with the dressing. Taste the salad and adjust salt if needed.
5. Chill and serve: Cover the salad and refrigerate it until ready to serve. Chilling allows the flavors to meld beautifully, making it taste even better.

Notes

• For best flavor, use dill pickle flavored tuna from brands like Wild Planet, but plain tuna works well too.
• This salad can be made a few hours in advance or the day before serving for enhanced flavor.
• Protein pasta can be used to boost protein content, but regular pasta varieties will also work.
• Adjust the amount of pickle juice and dill to your taste for more or less tanginess.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Dill Pickle Tuna Pasta Salad, Tuna Pasta Salad, Dill Pickle Salad, Protein Pasta Salad, Tuna Salad with Pickles