Description
A tangy, protein-packed pasta salad featuring flaky tuna, zesty dill pickles, and a creamy Greek yogurt-mayo dressing. Perfect for a quick, wholesome lunch or dinner.
Ingredients
12 oz rotini or fusilli pasta
2 cans (5 oz each) tuna in water, drained
1 cup chopped dill pickles (with brine)
1/2 cup Greek yogurt
1/4 cup mayonnaise
1 tbsp lemon juice
2 tbsp chopped fresh dill
1 egg (optional for binding)
1 cup diced celery
1/2 cup diced red onion
2 tbsp pickled cucumber relish
1 clove garlic, minced
1 tsp honey
Salt and pepper to taste
Instructions
Cook pasta according to package instructions. Drain and cool.
In a large bowl, mix tuna, pickles, celery, red onion, and dill.
In a separate bowl, whisk Greek yogurt, mayonnaise, lemon juice, garlic, honey, and relish.
Combine dressing with pasta and tuna mixture.
Chill for 30 minutes before serving.
Adjust seasoning with salt, pepper, and additional dill if desired.
Notes
Use gluten-free pasta for dietary restrictions
Add frozen peas or corn for extra crunch
Store leftovers in an airtight container in the fridge for up to 3 days