Dinner

Dill Pickle Tuna Pasta Salad Recipe

ByMaya Quinn January 10, 2026January 10, 2026

Introduction

This Dill Pickle Tuna Pasta Salad is a refreshing twist on a classic pasta salad, blending creamy, tangy flavors with protein-packed tuna and crisp veggies. It’s perfect for a quick lunch or a light dinner, offering a delightful combination of dill and pickle notes that brighten every bite.

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 (or 3 cans (5 oz each) plain tuna)
8 oz protein pasta (preferably small shapes like shells or macaroni)
2 cloves garlic, minced
¼ cup scallions/green onions, thinly sliced (about 3 stalks)
½ cucumber, diced (english or standard)
Salt to taste

Instructions

Step 1: Cook the protein pasta according to package directions. Drain and rinse under cold water to cool quickly. Set aside.
Step 2: In a bowl or mason jar, mix together all the sauce ingredients—Greek yogurt, mayo, white vinegar, lemon juice, dill, ranch seasoning, avocado oil, pickle juice, and salt—until well combined.
Step 3: In a large bowl, combine the cooled pasta, tuna, minced garlic, sliced scallions, and diced cucumber. Stir gently to mix.
Step 4: Pour the sauce over the salad and stir until everything is evenly coated. Taste and adjust salt if needed.
Step 5: Refrigerate the salad until ready to serve. Chilling helps the flavors meld beautifully.

Tips & Variations

For an extra crunch, add chopped dill pickles or celery to the salad.
Use dill pickle flavored tuna for a more pronounced pickle taste, as suggested with Wild Planet brand.
Swap ranch seasoning for a pinch of garlic powder and onion powder if you prefer a milder flavor.
Try substituting the avocado oil with olive oil for a different oil note.

Storage

Store the tuna pasta salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving. This salad is best served cold and does not require reheating.

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 pasta instead of protein pasta?

Yes, you can use any small-shaped pasta you like. Protein pasta adds extra nutrition, but regular pasta will work fine and still taste great.

Is this salad suitable for meal prep?

Absolutely! It holds up well in the fridge and makes a convenient, flavorful lunch or snack. Just keep it chilled and consume within a few days for the best taste and freshness.