Description

This Tuna Pasta Salad with Dill Pickles is a hearty, cold salad packed with the savory flavor of tuna, the crunch of fresh veggies, and the tanginess of dill pickles. Creamy and satisfying, it’s the perfect dish for picnics, lunches, or as a side for any meal.

Ingredients

12 ounces dry macaroni (cooked al dente)

3 ribs celery (diced)

3 tablespoons red onion (diced)

3 large Kosher dill pickle spears (diced, reserve one for garnish)

2 tablespoons pickle juice

⅓ cup mayonnaise

½ cup sour cream

1 tablespoon granulated sugar

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon dry dill weed

2 tablespoons green onion (sliced)

6 ounces Albacore tuna (drained)

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Instructions

Prepare the macaroni according to the package instructions. Once cooked, drain and rinse with cold water to cool it down.
In a large mixing bowl, add the cooled pasta, chopped celery, red onion, drained tuna, and 2 of the diced pickles.
Stir in the mayonnaise, sour cream, pickle juice, sugar, garlic powder, salt, black pepper, and dry dill weed. Mix well to combine all ingredients.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, garnish with the remaining chopped pickle and sliced green onion for extra flavor and crunch.

Notes

For extra veggies, try adding bell peppers, cucumbers, or cherry tomatoes.

For a spicier version, add diced jalapeños or a dash of hot sauce to the dressing.

If you want a creamier version, substitute Greek yogurt for the sour cream.

For a lighter version, use light mayonnaise and sour cream.

This salad can be made ahead, and the flavors will improve as they sit in the fridge.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1/15 of recipe
Calories: 210
Sugar: 3g
Sodium: 430mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 8g
Cholesterol: 20mg