Dill Pickle Tuna Pasta Salad

The smell of fresh dill and tangy pickles wafts through the air as you prepare this delightful Dill Pickle Tuna Pasta Salad. This refreshing dish takes just under 30 minutes to make and combines protein-rich pasta and tuna with a creamy dressing that’s both light and satisfying. The unexpected zing of dill pickle adds a fun twist that everyone will love.

This recipe is perfect for busy weeknights or as a make-ahead meal for lunch. It stores beautifully, allowing the flavors to meld together, making it an ideal dish to whip up on the weekend and enjoy throughout the week.

Why You’ll Love This Recipe

• The combination of creamy dressing and crunchy veggies creates a perfect texture balance.
• Protein-packed tuna and pasta make it a filling meal.
• It’s quick to prepare, taking less than 30 minutes from start to finish.
• The bright flavors of dill pickle make it a unique and crave-worthy dish.

What You’ll Need

Gather these ingredients for a delicious Dill Pickle Tuna Pasta Salad:

For the Salad

• 8 oz protein pasta (1 box) preferably small varieties like shells or macaroni
• 5 3 oz cans skipjack tuna (best to use dill pickle tuna from Wild Planet or 3 5 oz plain cans of tuna)
• 2 cloves garlic, minced
• ¼ c scallions/green onions, thinly sliced (about 3 stalks)
• ½ cucumber, diced (English or standard)

For the 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 c avocado oil
• 1 tbsp pickle juice
• ½ tsp salt

For Serving

• Salt to taste

Use Greek yogurt for a lighter dressing option.

Substitutions & Swaps

• Use tuna packed in olive oil for added richness.
• Substitute ranch seasoning with Italian seasoning.
• Replace scallions with red onion for a sharper taste.
• Greek yogurt can be swapped for sour cream.

How to Make It

Follow these easy steps for a delicious pasta salad:

Cook the Pasta

Make the 8 oz protein pasta according to the package directions, strain it, and quickly cool it by running cold water over it.

Mix the Dressing

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

Assemble the Salad

Add the cooled pasta, skipjack tuna, minced garlic, scallions, and diced cucumber to a large bowl. Stir to combine thoroughly.

Combine and Season

Pour the dressing over the salad mixture. Stir to incorporate everything well, then taste and add additional salt as needed.

Chill Before Serving

Store the salad in the fridge until you are ready to serve.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, mayonnaise and yogurt don’t freeze well.
Reheat: Not necessary; serve cold.

Tips for Best Results

• Ensure the pasta is completely cool for the best texture.
• Use quality tuna to enhance overall flavor.
• Adjust the seasoning to your preference, especially with salt.
• Allow the salad to chill for at least an hour before serving for the best flavor.

Serving Suggestions

• Pair with crispy bread or crackers for a complete meal.
• Serve as a side dish at barbecues or picnics.
• Enjoy it alongside a fresh garden salad.