Description
A creamy, tangy pasta salad with dill pickles, tuna, and Greek yogurt dressing. Packed with high-protein ingredients and vibrant flavors, perfect for lunch or dinner.
Ingredients
12 oz whole wheat or high-protein pasta
3 cans (5 oz each) tuna in water, drained
1 cup chopped dill pickles
1/2 cup Greek yogurt
2 tbsp mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 cup diced cucumber
1/4 cup chopped red onion
1/2 cup dill pickle juice
1 tsp dried dill (or 1 tbsp fresh)
salt and pepper to taste
Instructions
Cook pasta according to package instructions, drain, and let cool.
In a large bowl, mix Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and dried dill.
Add cooled pasta, tuna, cucumbers, red onion, dill pickles, and pickle juice to the bowl.
Stir until well combined. Season with salt and pepper.
Chill for 15–20 minutes before serving.
Notes
Use vegan mayonnaise for a plant-based option
Swap cucumber for bell peppers for crunch
Add crumbled feta or shredded cheese (vegan option available)
Store leftovers in an airtight container in the fridge for up to 3 days
- Prep Time: 15
- Category: Dinner
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 2000mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg