Tuna Pasta Salad with Sweet Pickles
A creamy, tangy pasta salad loaded with flaky tuna, crunchy sweet pickles, and a flavorful dressing. Perfect for quick lunches or party spreads.
Ingredients
- 12 oz elbow macaroni or any short pasta
- 2 cans 5 oz each tuna, drained (packed in water or oil, your choice)
- ½ cup sweet pickles chopped (the secret ingredient)
- ½ cup celery diced (for crunch)
- ¼ cup red onion finely chopped (a little bite)
- ⅓ cup mayonnaise the creamy magic
- ¼ cup Greek yogurt adds tang without extra guilt
- 1 tbsp Dijon mustard for a slight kick
- 1 tbsp pickle juice trust me, don’t skip this
- ½ tsp black pepper season like you mean it
- ½ tsp salt adjust to taste
- ½ tsp paprika for subtle smokiness
- ¼ cup fresh parsley chopped (for color and freshness)
Instructions
- Boil pasta in salted water until al dente. Drain and rinse under cold water to stop cooking.
- Chop sweet pickles, celery, onion, and parsley while pretending you’re on a cooking show.
- Whisk together mayonnaise, yogurt, mustard, pickle juice, salt, pepper, and paprika in a bowl.
- Combine pasta, tuna, chopped veggies, and dressing in a large mixing bowl.
- Stir everything together like your life depends on it.
- Let it chill for 30 minutes (if you have patience) before serving for the best flavor.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
Vitamins & Minerals (Per Serving)
- Vitamin B12: 35%
- Iron: 10%
- Calcium: 12%
- Vitamin A: 8%
- Potassium: 10%
Additional Notes & Tips
- Use dill pickles instead if you like a sharper flavor.
- Swap Greek yogurt for sour cream if you’re feeling indulgent.
- Add a squeeze of lemon juice for extra brightness.
- Make a double batch because it will disappear.
- Serve it cold—this salad gets even better after a few hours.