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Tuna Dill Pickle Protein Pasta Salad – Bright, Crunchy, and Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • High-protein pasta (such as chickpea, lentil, or protein-enriched wheat), 12 ounces
  • Canned tuna in water, 2 cans (5 ounces each), drained
  • Dill pickles, 1 cup finely chopped (plus 2 tablespoons pickle brine)
  • Celery, 2 ribs, finely diced
  • Red onion, 1/4 cup finely minced
  • Fresh dill, 2–3 tablespoons chopped
  • Greek yogurt (plain, 2% or whole), 1/2 cup
  • Mayonnaise, 1/4 cup
  • Dijon mustard, 1 tablespoon
  • Lemon juice, 1 tablespoon (fresh if possible)
  • Garlic powder, 1/2 teaspoon
  • Black pepper, 1/2 teaspoon
  • Kosher salt, to taste
  • Optional add-ins: peas (1 cup, thawed), chopped hard-boiled eggs, shredded cheddar, chopped bell pepper, capers

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until just al dente. Protein pastas can overcook quickly, so start checking early.
  2. Rinse and cool: Drain the pasta and rinse under cold water until no longer warm. This stops the cooking and keeps the salad from turning gluey.
  3. Make the dressing: In a large bowl, whisk together Greek yogurt, mayonnaise, Dijon, lemon juice, pickle brine, garlic powder, black pepper, and a pinch of salt. The brine adds brightness and a little saltiness—taste before adding more salt.
  4. Prep the mix-ins: Finely chop the dill pickles, celery, and red onion. Roughly flake the drained tuna with a fork. Chop fresh dill.
  5. Combine: Add the cooled pasta to the bowl with dressing. Toss gently to coat. Fold in tuna, pickles, celery, onion, and dill until evenly distributed.
  6. Adjust: Taste and adjust seasoning. Add more lemon juice for brightness, more pepper for bite, or a little extra pickle brine if you want more tang.
  7. Chill: Cover and refrigerate for at least 30 minutes. This helps the flavors meld and slightly thickens the dressing.
  8. Serve: Give it a stir before serving. If it seems tight after chilling, loosen with a splash of water, milk, or an extra spoon of yogurt. Garnish with more dill or cracked black pepper.