Pickle-Packed Pasta Salad with Tuna

A quick and refreshing pasta salad featuring dill pickles, tuna, and a creamy dressing, perfect for busy days and gatherings.

Prep Time 30

Cook Time 10

Total Time 40

Course Main Course, Salad

Cuisine American

Servings servings

Calories 350 kcal

8 oz pasta (e.g., rotini or fusilli) Elbow macaroni or whole grain pasta can be used for a healthier option.
1 can tuna (in water or oil, drained) Skipjack or Albacore tuna recommended for sustainability.
1 cup dill pickles, chopped
1/2 cup red onion, finely chopped
1/2 cup celery, diced
1/2 cup mayonnaise Greek yogurt or vegan mayo can be used as substitutes.
1 tbsp Dijon mustard
Salt and pepper to taste
Fresh dill (optional, for garnish)

Cook the pasta according to package instructions, then drain and let cool. Rinse under cold water to stop the cooking process.
In a large bowl, combine the tuna, chopped pickles, red onion, and celery.
In a separate small bowl, mix together the mayonnaise, Dijon mustard, salt, and pepper.
Add the cooled pasta to the tuna mixture and pour the dressing over the top.
Toss everything together until well combined. Adjust seasoning if needed and garnish with fresh dill if desired.

Make this salad a day in advance for better flavor development. This salad is best served cold; no reheating necessary.

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 2gSodium: 500mgFiber: 2gSugar: 3g

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