Description
This Dill Pickle Tuna Pasta Salad is a cold lunch meal prep recipe made with protein pasta, tuna, cucumber, scallions, and a creamy Greek yogurt-mayo dill pickle sauce. Cool the pasta quickly before mixing so the sauce stays thick and coats the salad well.
Ingredients
For the Sauce
- â…“ cup plain Greek yogurt
- â…” cup mayo
- White vinegar
- Lemon juice
- Dill
- Ranch seasoning
- Avocado oil
- Pickle juice
- Salt
For the Pasta Salad
- 8 ounces protein pasta, preferably a small shape like shells or macaroni
- 5 3-ounce cans skipjack tuna, preferably dill pickle tuna, or 3 5-ounce cans plain tuna
- 2 cloves garlic, minced
- ¼ cup scallions or green onions, about 3 stalks thinly sliced
- ½ cucumber, diced, English or standard
- Additional salt, to taste
Instructions
- Cook the protein pasta according to the package directions.
- Strain the pasta.
- Quickly cool the pasta by running cold water over it.
- If needed, add a few ice cubes to the pasta in the strainer to help cool it faster.
- In a bowl or mason jar, mix the plain Greek yogurt, mayo, white vinegar, lemon juice, dill, ranch seasoning, avocado oil, pickle juice, and salt until well combined.
- Add the cooled pasta, tuna, minced garlic, scallions or green onions, and diced cucumber to a large bowl.
- Stir to combine.
- Add the sauce and mix until the pasta salad is evenly coated.
- Taste and add more salt if needed.
- Store in the fridge until ready to serve.
Notes
- A small pasta shape like shells or macaroni works best because it mixes easily with the tuna and sauce.
- Cool the pasta quickly after straining so the creamy sauce stays thick.
- The sauce can be mixed in a bowl or mason jar.
- Dill pickle tuna works well here, but plain tuna is also supported.
- If traveling with the salad, wait to add the tuna closer to serving.
- Serve cold.
Storage
Store the pasta salad in the fridge until ready to serve.
It keeps for 5 days in the refrigerator.
Do not freeze this pasta salad.
Nutrition
Nutrition is estimated per serving.
- Calories: 403
- Carbohydrates: 25 g
- Protein: 29 g
- Fat: 30 g
- Fiber: 6 g
- Sugar: 4 g
- Sodium: 718 mg
- Prep Time: 20 mins
- Category: Lunch / Meal Prep
- Method: Stovetop / Cold Salad
- Cuisine: American