Description
A creamy, zesty pasta salad combining tender protein pasta, flaky tuna, and tangy dill pickle dressing. Packed with protein and vibrant flavors, this portable dish is perfect for picnics, potlucks, or quick weeknight meals.
Ingredients
8 oz Protein Pasta
5 (3 oz) cans Skipjack Tuna
2 cloves Garlic, minced
¼ cup Scallions/Green Onions, thinly sliced
½ Cucumber, diced
Salt, to taste
½ cup Plain Greek Yogurt
â…“ cup Ranch Dressing (low-fat if desired)
2 tbsp Dill Pickle Brine
1 tbsp White Vinegar
1 tsp Dijon Mustard
½ tsp Onion Powder
¼ tsp Black Pepper
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until tender but still firm, about 8-10 minutes. Drain and rinse under cold water
Open tuna cans and drain thoroughly. Flake tuna with a fork; set aside in a large mixing bowl
Finely mince garlic. Thinly slice scallions. Dice cucumber and add all to the bowl with pasta and tuna
Prepare dressing by combining Greek yogurt, ranch dressing, dill pickle brine, white vinegar, Dijon mustard, onion powder, and black pepper in a small bowl. Whisk until smooth
Pour dressing over pasta mixture. Toss gently until all ingredients are evenly coated
Chill for at least 30 minutes to allow flavors to meld. Serve with optional garnishes like chopped fresh dill or cherry tomato halves
Store leftovers in an airtight container in refrigerator for up to 3 days
Notes
Use high-quality canned tuna with minimal sodium for best results
Adjust pickle brine quantity to control the tanginess
For non-dairy option, substitute Greek yogurt with vegan sour cream or mayonnaise (ensure dairy-free if desired)
This salad stays fresh in the fridge for 3-4 days
Optional addition of ¼ cup diced celery or radishes for extra crunch
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Boiling/Tossing
- Cuisine: American