This Dill Pickle Tuna Pasta Salad features creamy Greek yogurt, crunchy cucumbers, and a tangy dill dressing for a refreshing, high-protein meal.

Scale

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

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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.

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.