This Dill Pickle Tuna Pasta Salad is the perfect fusion of tangy flavor, creamy texture, and satisfying protein. Combining tender pasta, flaky tuna, crisp vegetables, and a flavorful dill-ranch dressing, this dish is both refreshing and hearty. It’s ideal for warm-weather lunches, meal prep, or quick family dinners. Easy to put together and packed with bold flavor, this recipe is sure to become a repeat favorite in your kitchen.
Table of Contents
Why You’ll Love This Recipe
A Protein Powerhouse
With Greek yogurt and tuna as its base, this salad offers a nutritious, high-protein option that fills you up without feeling heavy.
Zesty, Creamy, and Fresh
The dressing balances the sharpness of pickle juice and vinegar with the richness of mayo and yogurt, while the fresh ingredients keep it crisp and clean.
Perfect for Make-Ahead Meals
This salad holds up well in the fridge, making it a smart choice for prepping lunches or feeding a crowd.
Ingredients You’ll Need
Plain Greek Yogurt
Provides a creamy consistency and a boost of protein, keeping the salad light but rich.
Mayonnaise
Adds body and a classic creamy flavor that rounds out the dressing.
White Vinegar
A splash of acidity that brightens the overall taste of the salad.
Lemon Juice
Boosts the freshness and complements the pickle juice beautifully.
Dried Dill
Essential for that signature dill pickle flavor.
Ranch Seasoning
Brings savory herbs and spices to the mix, enhancing depth and balance.
Avocado Oil
Creates a silky texture in the dressing and helps blend all the flavors.
Pickle Juice
Delivers a bold dill taste that defines this recipe.
Salt
Season to taste for optimal balance.
Tuna (Skipjack or Albacore)
Use canned tuna packed in water, well-drained. It’s the primary protein and adds a hearty bite.
Protein Pasta
Macaroni or shells are best. These small pasta shapes absorb the dressing and provide great texture.
Garlic
Minced for a touch of savory flavor that cuts through the creaminess.
Scallions
Sliced green onions bring color, crunch, and a mild bite.
Cucumber
Adds crispness and a refreshing element to each bite.
How to Make Dill Pickle Tuna Pasta Salad
Start by cooking the pasta according to the instructions. Once it’s al dente, rinse it under cold water to stop it from cooking further and cool it down.
As the pasta cools, make your dressing by whisking together Greek yogurt, mayonnaise, vinegar, lemon juice, dill, ranch seasoning, avocado oil, pickle juice, and salt until it’s smooth and creamy.
In a large mixing bowl, combine the tuna, chopped scallions, diced cucumber, and garlic. Add the cooled pasta, pour the dressing over the top, and toss everything together until well coated. Let the salad chill in the refrigerator for at least 30 minutes before serving.
Step-by-Step Instructions
- Cook Your Pasta
Boil 8 oz of your chosen pasta shape until just tender. Drain and rinse with cold water to cool. - Prepare the Dressing
In a medium bowl, whisk ⅓ cup Greek yogurt, ⅔ cup mayonnaise, 1 tablespoon white vinegar, 1 teaspoon lemon juice, 1 tablespoon dried dill, 1.5 tablespoons ranch seasoning, ¼ cup avocado oil, 1 tablespoon pickle juice, and ½ teaspoon salt until smooth. - Chop Fresh Ingredients
Dice ½ a cucumber, mince 2 cloves of garlic, and thinly slice ¼ cup of scallions. - Combine Everything
Place the cooled pasta, tuna, cucumber, scallions, and garlic into a large mixing bowl. - Dress the Salad
Pour your prepared dressing over the pasta mixture. Stir gently until fully combined. - Taste and Adjust
Add extra salt or pickle juice as needed to suit your taste. - Chill Before Serving
Refrigerate the salad for at least 30 minutes so the flavors can come together.
Helpful Tips
Cool the pasta completely before mixing in the other ingredients to prevent it from soaking up too much of the dressing. Use high-quality tuna for better texture and flavor. If you prefer a lighter version, swap some or all of the mayo for additional Greek yogurt. For extra crunch, consider tossing in some chopped celery or shredded carrots.
Details
Flavor: Creamy, bright, and herb-packed
Texture: Smooth and rich with crisp vegetable bites
Perfect For: Lunches, make-ahead dinners, or picnic side dishes
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Notes
Feel free to adapt the recipe based on your dietary needs. Use a dairy-free yogurt and mayo alternative for a plant-based option. Swap in whole wheat or legume-based pasta for added fiber. The dressing can be made spicier by adding crushed red pepper or a dash of hot sauce.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 360 |
| Fat | 19g |
| Protein | 29g |
| Carbohydrates | 18g |
| Sugar | 2g |
Frequently Asked Questions
What type of pasta works best for dill pickle tuna salad?
Smaller pasta shapes like macaroni, rotini, or small shells are ideal because they capture the dressing and make the salad easy to eat.
Can dill pickle tuna pasta salad be made without mayonnaise?
Yes. You can replace the mayo entirely with Greek yogurt or a non-dairy yogurt alternative for a lighter texture.
How do you keep pasta salad from becoming dry after chilling?
If the salad thickens in the fridge, just stir in a small amount of pickle juice or a spoon of extra dressing before serving.
How long does dill pickle tuna pasta salad last in the fridge?
Stored in an airtight container, this salad keeps well for up to three days. Stir before serving to redistribute the dressing.
Storage Instructions
Keep leftovers refrigerated in a sealed container for up to three days. Before serving again, give the salad a good stir and refresh with a little pickle juice or yogurt if needed. This salad is not recommended for freezing due to the creamy dressing and pasta texture.
Print
Dill Pickle Tuna Pasta Salad | High-Protein Tangy Comfort in One Bowl
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
This Dill Pickle Tuna Pasta Salad features creamy Greek yogurt, crunchy cucumbers, and a tangy dill dressing for a refreshing, high-protein meal.
Ingredients
⅓ cup plain Greek Yogurt
⅔ cup mayonnaise
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
5 cans (3 oz each) skipjack tuna or 3 x 5 oz cans
8 oz protein pasta
2 cloves garlic, minced
¼ cup scallions, sliced
½ cucumber, diced
Salt to taste
Instructions
1. Cook the pasta and rinse with cold water to cool.
2. Mix all dressing ingredients in a bowl until smooth.
3. Dice the cucumber, slice scallions, and mince garlic.
4. In a large bowl, combine cooled pasta, tuna, garlic, scallions, and cucumber.
5. Pour the dressing over and stir until well coated.
6. Taste and adjust with more salt or pickle juice if needed.
7. Chill for 30 minutes before serving.
Notes
Use all Greek yogurt instead of mayo for a lighter version.
Add chopped celery or carrots for extra crunch.
Substitute whole wheat or chickpea pasta for more fiber.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2g
- Fat: 19g
- Carbohydrates: 18g
- Protein: 29g
Conclusion
Dill Pickle Tuna Pasta Salad is a crave-worthy dish that delivers bold flavor with minimal effort. It’s satisfying, fresh, and perfect for both busy weekdays and relaxed weekend meals. Whether you’re preparing it for a party or a quick lunch, this salad is always a crowd-pleaser. Try it once and you’ll find yourself making it again and again.