Description
A refreshing and protein-packed Dill Pickle Tuna Pasta Salad that combines wholesome ingredients and bold flavors, perfect for summer gatherings.
Ingredients
- 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 cup avocado oil
- 1 tablespoon pickle juice
- ½ teaspoon salt
- 5 (3 oz) cans skipjack tuna or 3 standard cans of plain tuna
- 8 oz protein pasta (preferably shells or macaroni)
- 2 cloves minced garlic
- ¼ cup scallions/green onions (about 3 stalks, thinly sliced)
- ½ cucumber (diced)
- Salt to taste
Instructions
- Cook the 8 oz of protein pasta according to package directions.
- Ensure to strain the pasta and cool it quickly by running cold water over it.
- In a separate bowl or mason jar, mix the sauce ingredients until well combined.
- In a large bowl, add the cooled pasta, canned tuna, minced garlic, scallions, and diced cucumber.
- Stir the mixture until everything is combined.
- Incorporate the sauce, tasting as you go, and adjust salt according to preference.
- Refrigerate until serving.
Notes
For added flavor, consider adding fresh scallions or cucumber just prior to serving. Adjust seasoning to taste with salt or additional dill.