Dill Pickle Tuna Pasta Salad
A creamy and tangy salad that combines protein pasta, tuna, and a rich dressing, perfect for picnics, potlucks, or family dinners.
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
For a kick, add more pickles or dill. Consider using whole grain pasta for an extra health boost. Chill your salad for at least an hour before serving.