Description
A creamy, crunchy, and savory pasta salad infused with the tangy brightness of dill pickles, 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
- 8 oz protein pasta (preferably small varieties)
- 2 cloves minced garlic
- ¼ cup scallions/green onions (thinly sliced)
- ½ cucumber (diced)
- Salt to taste
Instructions
- Cook the 8 oz of protein pasta according to package directions. Strain and cool it quickly with cold water.
- In a bowl, mix together Greek yogurt, mayo, white vinegar, lemon juice, dill, ranch seasoning, avocado oil, pickle juice, and salt until combined.
- In a large bowl, combine cooled pasta, tuna, minced garlic, scallions, and diced cucumber.
- Pour the sauce over and stir until everything is coated. Adjust salt as needed.
- Cover and store in the refrigerator until serving time.
Notes
Chill pasta before adding sauce for a creamier texture. Consider adding chopped celery or bell peppers for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American