Why You’ll Love This Dill Pickle Tuna Pasta Salad

This is an easy, satisfying recipe for a high-protein meal, a side dish for a potluck, summer picnic or gathering, or a make-ahead lunch for the week. This recipe is creamy, tangy, fresh, and filling the whole family will love.

My grandmother used to make a version of this during the summer when we visited. She used sour cream instead of Greek yogurt, macaroni noodles, and either shrimp or tuna. I’ve made a few tweaks to boost the protein, fiber, and nutrition so it works as a complete meal.

I’m also a tuna fan. Cans of tuna are great to have on hand for quick, healthy meals like this one. Another favorite of mine is my spicy tuna with crispy rice bowl.

Jump to Recipe

Tools You’ll Need

• Large mixing bowl: For mixing everything together.

• Rubber spatula: To gently fold ingredients without breaking the pasta.

• Measuring spoons: For precise seasoning.

• Cutting board + knife: To prep pickles, veggies, and herbs.

• Colander: For draining and rinsing the pasta.

• Small bowl or jar: For mixing the dressing.

​

Ingredients

One reason I love this recipe is because it uses simple ingredients fresh for summer!

• BRAMI protein pasta: Made from lupini beans, this pasta is packed with plant-based protein and fiber. It holds its shape well and adds extra staying power, making it a great base for balanced meals.

• Canned tuna: An easy, affordable source of protein, choose sustainably caught when possible

• Dill pickles: Add a punch of tang and satisfying crunch

• Fresh cucumber: Keeps things light, crisp, and hydrating

• Celery: Adds extra crunch and a touch of natural saltiness

• Red onion: Brings sharpness and color, rinse under cold water to mellow if needed

• Fresh dill: The herby star that ties it all together with bright, aromatic flavor

Ingredient Spotlight: Why Tuna + Pickles Work

Tuna! Tuna is a pantry staple that is a great source of protein, omega-3s, and essential nutrients like selenium and B12. It’s affordable, satisfying, and adds a savory, meaty element that balances beautifully with bright, briny flavors.

Pickles! Dill pickles bring bold acidity and crunch that cuts through the creaminess of the dressing and the richness of the tuna. They wake up the whole dish and make every bite pop.

Together, tuna and pickles create a delicious combo of creamy, tangy, and savory, making this pasta salad feel fresh and satisfying without being heavy.

Dressing For Creamy Tuna Pasta Salad

• Plain Greek yogurt: Adds creaminess and protein with a lighter touch than mayo

• Mayonnaise: For richness and that classic deli-style flavor

• Pickle juice: Brings a briny tang, adjust to taste

• Dijon mustard: Adds depth and just a little bite

• Chopped fresh dill: Yes, more dill! It builds on the herby flavor throughout

• Lemon juice: Brightens the dressing, fresh-squeezed is best

• Garlic powder: Rounds out the flavor with a savory note

• Salt and black pepper: Season to taste

Instructions

1. Cook the pasta according to the package directions until al dente.
   Tip: Don’t overcook—protein pasta can get mushy if left too long. Rinse under cold water right away to stop the cooking and cool it down for the salad.

2. Combine the tuna, pickles, cucumber, celery, red onion, and 2 tablespoons of dill in a large bowl.
   Tip: Flake the tuna with a fork first so it mixes more evenly. You can rinse the red onion under cold water to mellow its bite if desired.

3. In a small bowl, whisk together all the dressing ingredients until smooth and creamy.
   Tip: Taste the dressing before adding—it should be creamy, tangy, and herby. Adjust salt, pepper, or pickle juice to your liking.

4. Add the cooled cooked pasta to the tuna and veggie mixture. Pour the dressing over and toss gently until everything is well coated.
   Tip: Use a rubber spatula to fold the ingredients together without breaking up the pasta.

5. Taste and adjust seasoning as needed.
   Tip: Add extra lemon juice or pickle juice for more brightness, or a pinch of salt if it feels flat.

6. Chill for at least 30 minutes before serving.
   Tip: This gives the flavors time to meld and makes the salad even more refreshing. It also holds up great for meal prep!

Variations to Try

This recipe is super flexible, feel free to mix it up based on what you have on hand or what sounds good.

• Switch up the type of pasta: Elbow macaroni gives it that classic feel, but penne pasta, whole grain pasta, or any short-cut shape will work. Just aim for something that holds onto the dressing.

• Use a different type of tuna: Any cans of tuna will work, solid white, chunk light, or flavored varieties. Choose what you enjoy and what fits your budget.

• Add more fresh veggies: Chopped red bell pepper, green onions, or even thawed frozen peas can boost color, crunch, and fiber.

• Try light mayo: Swap it in for the regular mayo in the dressing if you’re looking to lighten things up a bit without losing creaminess.

• Toss in fresh herbs: Not a dill fan? Try chopped fresh parsley for a different herby twist.

• Boost the flavor: Add a pinch of celery seed to the dressing for a subtle, old-school deli vibe.

How to Store and Meal Prep

This pasta salad is perfect for prepping ahead, it actually tastes better after the flavors have time to meld.

• Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. Give it a quick stir before serving.

• Meal prep tip: Divide the salad into individual containers for grab-and-go lunches or easy weeknight dinners. It holds up well without getting soggy.

• Refreshing leftovers: If it looks a little dry after a couple of days, stir in a splash of pickle juice or a spoonful of yogurt to bring it back to life.

More Recipes To Try

Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!

Pasta with Goat Cheese Bake

Obsessed with Pickles? You’ll Love My Dill Pickle Tuna Salad

Dill Pickle Tuna Pasta Salad

Sarah Harper MS, RD, LDN

This creamy, tangy Dill Pickle Tuna Pasta Salad is packed with protein and crunch, making it perfect for meal prep or potlucks. It’s a fresh, flavorful twist on a nostalgic classic.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

chill time 30 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 338 kcal

Equipment

• large bowl
• Small bowl
• Cutting board
• Sharp Knife
• rubber spatula
• measuring cups and spoons

Ingredients

  

1x2x3x

• 12 oz Brami protein pasta 1 box
• 15 oz canned tuna 3 cans
• ¾ cup finely chopped dill pickles
• 1 cup diced cucumbers
• ½ cup chopped celery
• ½ cup finely chopped red onion
• 2 tbsp fresh dill

Dressing

• ½ cup plain Greek yogurt
• 3 tbsp mayonnaise
• 3 tbsp pickle juice
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice
• ½ tsp garlic powder
• salt and pepper to taste

Instructions

 

Cook the Pasta

• Cook the BRAMI pasta according to the package directions until al dente. Drain and rinse under cold water until fully cooled.

Prep the Salad Ingredients

• In a large bowl, combine the drained tuna, chopped pickles, cucumber, celery, red onion, and 2 tablespoons of fresh dill.

Make the Dressing

• In a separate small bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, Dijon mustard, chopped dill, lemon juice, garlic powder, salt, and black pepper until smooth.

Assemble the Salad

• Add the cooled pasta to the bowl with the tuna and vegetables. Pour the dressing over the top and mix until everything is evenly coated.

Chill and Serve

• Cover and refrigerate for at least 30 minutes before serving. Garnish with additional fresh dill if desired.

Notes

Nutrition Facts: Nutrition information is an estimate based on 6 servings. Exact values will vary depending on specific ingredients and brands used.

Nutrition

Calories: 338kcalCarbohydrates: 40gProtein: 28gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 29mgSodium: 517mgPotassium: 532mgFiber: 6gSugar: 2gVitamin A: 155IUVitamin C: 4mgCalcium: 73mgIron: 2mg

Keyword pasta salad, tuna

Tried this recipe?Let us know how it was!

Sarah Harper MS, RD, LDN

Registered Dietitian at Addy Bean LLC | Website |  + postsBio

Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!

• Sarah Harper MS, RD, LDN

  https://addybean.com/author/jbegis/

  Homemade Amish Pickled Beets with Mustard Seeds
• Sarah Harper MS, RD, LDN

  https://addybean.com/author/jbegis/

  25 Easy Ways to Eat More Plants Without Going Fully Vegan
• Sarah Harper MS, RD, LDN

  https://addybean.com/author/jbegis/

  Red Onion Agrodolce: A 10-Minute Sauce That Adds Instant Flavor
• Sarah Harper MS, RD, LDN

  https://addybean.com/author/jbegis/

  Easy Oyster Mushroom Quiche Recipe That Looks Gourmet