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Tuna Macaroni Salad with Pickles Recipe

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4.2 from 7 reviews

This Tuna Pasta Salad is a refreshing and protein-packed dish featuring tender ditali pasta, sweet peas, and flaky tuna tossed in a tangy Greek yogurt and mayonnaise dressing with fresh dill and a burst of lemon flavor. Ready in just 22 minutes, it’s perfect for quick lunches, picnics, or light dinners.

  • Total Time: 22 minutes
  • Yield: 6 servings

Ingredients

Pasta and Vegetables

  • 8 oz. ditali or ditalini pasta
  • 12 oz. frozen sweet peas, thawed
  • ½ medium white onion, diced
  • 1 cup chopped dill pickles

Protein

  • 10 oz. canned tuna, drained

Dressing

  • ⅔ cup 2% Greek yogurt
  • ¼ cup mayonnaise
  • 1 tablespoon pickle juice
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh chopped dill (plus extra for topping)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the ditali pasta and cook until al dente, about 5-7 minutes. Once cooked, drain the pasta and let it cool completely.
  2. Prepare the Dressing: In a medium bowl, combine Greek yogurt, mayonnaise, pickle juice, lemon juice, lemon zest, Dijon mustard, salt, and black pepper. Stir thoroughly to form a smooth and flavorful dressing. Set aside.
  3. Combine the Salad Ingredients: In a large bowl, add the cooled pasta, thawed sweet peas, drained tuna, diced white onion, and chopped dill pickles. Gently toss to distribute the ingredients evenly.
  4. Add the Dressing: Pour the prepared dressing over the combined salad ingredients. Using a fork or spoon, gently mix to coat everything evenly, breaking up the tuna into smaller flakes as you mix.
  5. Finish and Serve: Sprinkle the chopped fresh dill on top for a herby garnish. Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld and to serve chilled.

Notes

  • Be sure to cool the pasta completely before mixing to prevent the dressing from becoming watery.
  • For a dairy-free option, substitute Greek yogurt and mayonnaise with suitable plant-based alternatives.
  • This salad keeps well for up to 2 days refrigerated in an airtight container.
  • You can add chopped celery or bell peppers for extra crunch and color.
  • Adjust salt and lemon juice amounts to taste depending on the saltiness of the pickles and canned tuna.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipeteach.com/tuna-macaroni-salad-with-pickles-recipe/