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Dill Pickle Tuna Pasta Salad

Delicious Dill Pickle Tuna Pasta Salad You'll Crave Daily

A refreshing Dill Pickle Tuna Pasta Salad that marries creamy tuna and tangy pickles, perfect for quick meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1 cup Plain Greek Yogurt can substitute with sour cream for less tang
  • 1/2 cup Mayo substitute with avocado or a vegan mayo for a healthier option
  • 2 tbsp White Vinegar apple cider vinegar can be used as an alternative
  • 1 tbsp Lemon Juice freshly squeezed juice is recommended
  • 1 tbsp Dill fresh dill can be substituted for dried dill
  • 1 tbsp Ranch Seasoning use a homemade seasoning mix if preferred
  • 2 tbsp Avocado Oil can be substituted with olive oil or another neutral oil
  • 2 tbsp Pickle Juice can be omitted if not available
  • to taste tbsp Salt adjust to taste
For the Salad
  • 2 cans Skipjack Tuna high in protein; use alternative tuna types or chickpeas for a vegetarian option
  • 8 oz Protein Pasta provides structure; substitute with regular pasta for a non-high-protein version
  • 2 cloves Minced Garlic fresh garlic provides better flavor than garlic powder
  • 2 stalks Scallions/Green Onions substitute with diced red onion or shallots
  • 1 cup Cucumber substitute with diced bell peppers for alternative crunch

Equipment

  • Large pot
  • medium bowl or mason jar
  • large mixing bowl
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Start by bringing a large pot of salted water to a boil over medium-high heat. Once boiling, add your protein pasta and cook according to the package instructions until al dente, about 7–9 minutes. After cooking, strain the pasta and immediately rinse it under cold water to stop the cooking process.
  2. In a medium bowl or mason jar, combine the creamy ingredients to create your dressing: plain Greek yogurt, mayo, white vinegar, lemon juice, dill, ranch seasoning, avocado oil, pickle juice, and a pinch of salt. Whisk or shake vigorously until smooth.
  3. In a large mixing bowl, combine the cooled pasta, skipjack tuna (drained), minced garlic, sliced scallions, and diced cucumber. Gently stir the mixture together until evenly distributed.
  4. Pour the prepared dressing over the pasta mixture in the large bowl and gently fold together until everything is thoroughly coated. Taste and adjust the salt as needed.
  5. Transfer your Dill Pickle Tuna Pasta Salad to an airtight container and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

This salad can be stored in the fridge for up to 5 days. Avoid freezing as the dressing may separate.

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