Dill Pickle Tuna Pasta Salad – Fresh & Flavorful Dinner Idea

Introduction

This Dill Pickle Tuna Pasta Salad is a refreshing and tangy twist on classic tuna pasta. Packed with dill pickle flavor and creamy dressing, it makes a perfect easy lunch or light dinner. The protein pasta adds extra nutrition, making it as satisfying as it is delicious.

A white bowl filled with a creamy pasta salad showing three layers: a base layer of small shell pasta in light yellow, mixed with chopped green celery and light pink tuna chunks, all coated evenly with a smooth, creamy white dressing speckled with little green herbs. The bowl sits on a white marbled surface with sliced cucumber and blue canned food with yellow lids slightly blurred in the background, adding more green and blue tones to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sauce:

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

Salad:

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

Instructions

Step 1: Cook the protein pasta according to the package directions. Once cooked, drain and rinse under cold water to cool quickly. Set aside.
Step 2: In a bowl or mason jar, combine the Greek yogurt, mayo, white vinegar, lemon juice, dill, ranch seasoning, avocado oil, pickle juice, and salt. Mix well until smooth.
Step 3: In a large bowl, add the cooled pasta, tuna, minced garlic, sliced scallions, and diced cucumber. Stir to combine all ingredients evenly.
Step 4: Pour the prepared sauce over the pasta mixture and toss gently to coat everything well.
Step 5: Taste the salad and add more salt if needed. Chill in the refrigerator until ready to serve.

Tips & Variations

Use dill pickle flavored tuna for an extra punch of flavor without adding more pickles.
Swap the avocado oil for olive oil if preferred.
Add chopped fresh dill or parsley for a fresh herb boost.
Include diced pickles or capers for more tanginess and crunch.
Choose small pasta shapes to better hold the dressing and ingredients together.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, add cucumber just before serving if planning to store for longer. Reheat is not recommended as this salad is best served cold or at room temperature.

How to Serve

The image shows a white plate filled with a tuna pasta salad made of small shell pasta mixed with light pink tuna flakes and small pieces of green celery, creating a mix of creamy beige and fresh green colors with a slightly creamy texture. A silver spoon is placed on the right side of the plate partly resting in the salad. Around the plate, there are three closed cans of tuna with bright yellow and blue labels. To the left of the plate, a small white bowl contains four sliced pickle spears of a pale green color, and above are two clear glasses of water with visible reflections. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tuna instead of dill pickle tuna?

Yes, regular tuna works well. To replicate the tangy flavor of dill pickle tuna, add a bit more pickle juice or chopped pickles to the salad.

What pasta can I use for this recipe?

Small pasta shapes like elbows, shells, or small penne work best as they hold the dressing and mix well with the other ingredients. Protein pasta adds extra nutrition but regular pasta is fine too.