Description
A refreshing and tangy pasta salad that combines tuna with protein pasta, creamy dressing, and a crunchy mix of veggies, perfect for summer gatherings.
Ingredients
- ⅓ cup plain Greek yogurt
- ⅔ cup mayo
- 1 tablespoon white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon dill
- 1.5 tablespoon ranch seasoning
- ¼ cup avocado oil
- 1 tablespoon pickle juice
- ½ teaspoon salt
- 5 (3 oz) cans skipjack tuna or 3 standard cans plain tuna
- 8 oz protein pasta (preferably shells or macaroni)
- 2 cloves minced garlic
- ¼ cup scallions/green onions (about 3 stalks, thinly sliced)
- ½ cucumber (diced)
- Salt to taste
Instructions
- Cook the 8 oz of protein pasta according to package directions.
- Strain the pasta and cool it quickly by running cold water over it.
- In a separate bowl or mason jar, mix the sauce ingredients until well combined.
- In a large bowl, add the cooled pasta, canned tuna, minced garlic, scallions, and diced cucumber.
- Stir the mixture until everything is combined.
- Incorporate the sauce, tasting as you go, and adjust the salt according to preference.
- Refrigerate until serving.
Notes
Allow the salad to rest in the refrigerator for at least an hour before serving to deepen flavors. Experiment with additional vegetables like celery or bell peppers for enhanced texture and flavor.
