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Dill Pickle Tuna Pasta Salad

Creamy dill pickle tuna pasta salad with Greek yogurt dressing in white bowl.
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A light yet satisfying lunch salad that swaps heavy mayo for protein-rich Greek yogurt. Loaded with flaky tuna, crunchy celery and red onion, and a tangy dill pickle dressing, it’s a flavorful and easy meal-prep favorite.

Ingredients

Scale
  • 8 ounces short pasta, like rotini or fusilli
  • 2 (5-ounce) cans solid white albacore tuna in water, drained well
  • 1 cup plain Greek yogurt (2% or full-fat)
  • 1/3 cup finely chopped dill pickles
  • 2 tablespoons dill pickle brine
  • 1/2 cup finely diced celery
  • 1/3 cup finely diced red onion
  • 1/4 cup chopped fresh dill
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse briefly under cool water. Let drain very well.
  2. While the pasta cooks, make the dressing. In a large mixing bowl, whisk together the Greek yogurt, chopped dill pickles, pickle brine, Dijon mustard, garlic powder, and onion powder until smooth.
  3. Add the drained tuna, diced celery, red onion, and fresh dill to the bowl with the dressing. Gently fold together until the tuna is broken up and evenly mixed.
  4. Add the cooled, well-drained pasta to the bowl. Use a large spatula to gently fold until all the pasta is coated in the dressing.
  5. Taste and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

Ensure the pasta is drained thoroughly to prevent a watery dressing. The pickle brine is essential for flavor. For best results, chill before serving. Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://harmonymeal.com/dill-pickle-tuna-pasta-salad/