A Taste That Takes You Back to Summer Picnics
Ever had a pasta salad that bursts with flavors and nostalgia at the same time? Dill Pickle Tuna Pasta Salad combines creamy, tangy goodness with the heartiness of protein pasta and tuna, making it an absolutely delightful dish that can turn any drab meal into a festive occasion. Perfect for potlucks, quick lunches, or a family dinner, it’s the kind of recipe that makes you feel like a kitchen pro without all the fuss!
Why Make This Recipe
What’s not to love about this salad? First off, it’s super easy—like, literally anyone can whip this up in no time. Plus, it’s as budget-friendly as it is delicious! Imagine feeding the family without breaking the bank; sounds like a win to me! And let’s be honest, who doesn’t want a dish that the kids actually ask for?
Ingredients
You don’t need fancy stuff — just these basics!
- 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 (use dill pickle tuna from Wild Planet for an extra zing or 3 (5 oz) plain cans of tuna)
- 8 oz protein pasta (1 box, preferably small pasta like shells or macaroni)
- 2 cloves minced garlic
- ¼ cup scallions/green onions (about 3 stalks, thinly sliced)
- ½ cucumber, diced (English or standard)
- Salt to taste
Directions
Let’s get cooking! Follow these easy steps:
- Cook the 8 oz protein pasta per package directions. Once ready, strain it and cool it down quickly by running cold water over it.
- In a separate bowl or mason jar, mix together the sauce ingredients—the Greek yogurt, mayo, vinegar, lemon juice, dill, ranch seasoning, avocado oil, pickle juice, and salt—until well combined.
- In a large bowl (big enough to hold everything), add the cooled pasta, tuna, minced garlic, scallions, and diced cucumber. Definitely the bigger the bowl, the better!
- Stir everything together until combined.
- Drizzle in the sauce, give it a taste, and adjust the salt as needed.
- Pop it in the fridge until you’re ready to serve.
How to Make Dill Pickle Tuna Pasta Salad (Overview)
Making this salad is as easy as pie! First, whip up your protein pasta while you gather your rich and creamy sauce ingredients. Tip: Don’t skip toasting the garlic—it adds that aromatic kick! Mix everything together, and voilà—salad magic happens! Chill it for a bit to let those flavors mingle, and you’re all set for a pasta salad that will make everyone swoon.
How to Serve Dill Pickle Tuna Pasta Salad
Serve this vibrant salad chilled for the ultimate refreshing experience! The rich creaminess of the dressing blends brilliantly with the crunchy cucumber and the light garlic undertone. This dish isn’t just a feast for your taste buds; it’ll brighten up your table with its lively colors. Pair it with crusty bread or fresh greens, and you’ve got a meal that just screams summer vibes!
How to Store Dill Pickle Tuna Pasta Salad
You can keep this salad in the fridge for about 3-5 days in an airtight container, making it perfect for meal prep or snacks throughout the week. Want to make it ahead of time? Even better—this dish tastes amazing after sitting in the fridge for a bit, allowing all those flavors to blend. Just remember, it doesn’t freeze too well, so enjoy it fresh!
Tips to Make Dill Pickle Tuna Pasta Salad
Here are some insider tricks to elevate your pasta salad game:
- For a kick, add more pickles or dill if you’re a fan of that pickle punch.
- Swap Greek yogurt for sour cream for a different tang.
- Consider using whole grain pasta for an extra health boost!
- Chill your salad for at least an hour before serving—trust me, it makes a difference.
- Want it spicy? Toss in some diced jalapeños or a splash of hot sauce!
Variation
Feeling adventurous? Switch things up a bit! You could turn this into a vegan dish by swapping the mayo and yogurt for plant-based alternatives, and using chickpeas instead of tuna. Or, replace the tuna with shredded chicken for a protein boost!
FAQs
1. Can I use different pasta shapes?
Absolutely! Any small pasta variety works, but shells or elbows hold the dressing well.
2. How long does the salad last?
Stored in an airtight container in the fridge, it should stay fresh for 3-5 days.
3. Can I make this ahead of time?
Definitely! This salad tastes even better after sitting in the fridge for a few hours, so it’s perfect for meal prep!
4. Is it okay to use regular tuna instead of dill pickle tuna?
Yes, it will taste great with regular tuna too! Just add shredded pickles for that dill flavor.
5. What can I serve with this salad?
It pairs nicely with fresh bread, a green salad, or even grilled chicken for a complete meal.
📌 Pin this recipe for your next cozy dinner night!
Dill Pickle Tuna Pasta Salad
Ingredients
For the dressing
- ⅓ cup plain Greek Yogurt Can swap for sour cream for a different tang.
- ⅔ cup mayo Consider using plant-based alternatives for a vegan option.
- 1 tablespoon white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon dill Add more for a stronger flavor.
- 1.5 tablespoons ranch seasoning
- ¼ cup avocado oil
- 1 tablespoon pickle juice
- ½ teaspoon salt Adjust to taste.
For the salad
- 5 cans (3 oz) skipjack tuna Use dill pickle tuna for an extra zing, or substitute with 3 (5 oz) plain cans.
- 8 oz protein pasta Preferably small pasta like shells or macaroni.
- 2 cloves minced garlic Toasting enhances flavor.
- ¼ cup scallions/green onions About 3 stalks, thinly sliced.
- ½ cucumber diced English or standard.
Instructions
Preparation
- Cook the 8 oz protein pasta per package directions. Once ready, strain it and cool it down quickly by running cold water over it.
- In a separate bowl or mason jar, mix together the sauce ingredients until well combined.
- In a large bowl, add the cooled pasta, tuna, minced garlic, scallions, and diced cucumber.
- Stir everything together until combined.
- Drizzle in the sauce, give it a taste, and adjust the salt as needed.
- Pop it in the fridge until you’re ready to serve.
Notes
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