Dill Pickle Tuna Pasta Salad
Made with our staple Greek yogurt based ranch dill pickle dressing this dill pickle tuna pasta salad is packed with protein and classic flavors.
Servings: 6
Calories: 403kcal
Ingredients
Sauce
- ⅓ cup plain Greek Yogurt
- ⅔ cup mayo
- 1 tablespoon white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon dill
- 1.5 tablespoon ranch seasoning
- ¼ c avocado oil
- 1 tablespoon pickle juice
- ½ teaspoon salt
Salad
- 5 3 oz cans skipjack tuna best to use dill pickle tuna from Wild Planet or 3 5 oz plain cans of tuna
- 8 oz protein pasta (1 box) preferably a small pasta variety like shells or macaroni
- 2 cloves minced garlic
- ¼ c scallions/green onions about 3 stocks thinly sliced
- ½ cucumber diced english or standard
- Salt to taste
Instructions
- Make the 8 oz protein pasta (1 box) per the package directions, strain it, and quickly cool it by running cold water over it.
- Mix together the sauce ingredients in a bowl or mason jar until well combined.
- Add the pasta, 5 3 oz cans skipjack tuna or 3 standard cans of tuna, 2 cloves minced garlic, ¼ c scallions/green onions, and ½ cucumber diced to a large bowl (the bigger the better). Stir to combine.
- Mix in the sauce, then taste and add additional Salt to taste.
- Store in the fridge until ready to serve.
Video
Notes
- If traveling with it, wait to add the tuna (it’s shelf stable) that way it’s not as critical that the salad stays really cold.
- To cool the pasta, you can also add a few ice cubes to the pasta in the strainer.
- It will keep for 5 days in the fridge and it shouldn’t be frozen.
Nutrition
Calories: 403kcal | Carbohydrates: 25g | Protein: 29g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 11mg | Sodium: 718mg | Potassium: 57mg | Fiber: 6g | Sugar: 4g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 4mg