Begin by bringing a large pot of salted water to a rolling boil. Add 8 oz of protein pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.

In a clean mason jar, combine ⅓ cup plain Greek yogurt, ⅔ cup mayonnaise, 1 tablespoon white vinegar, and 1 teaspoon lemon juice. Next, add 1 tablespoon dried dill, 1.5 tablespoons ranch seasoning, and ¼ cup avocado oil. For a final touch, add 1 tablespoon of pickle juice and ½ teaspoon of salt. Secure the lid tightly and shake vigorously until all ingredients are well mixed, creating a creamy dressing.

In a large mixing bowl, add the cooled pasta, 5 cans of drained skipjack tuna, 2 minced garlic cloves, ¼ cup chopped scallions, and ½ diced cucumber. Gently fold the ingredients together with a spatula, ensuring everything is evenly distributed.

Once the salad ingredients are combined, pour the creamy dressing over the top. Use your spatula to gently toss the mixture until every ingredient is well coated with the dressing.

Your Dill Pickle Tuna Pasta Salad can be served immediately or stored in the refrigerator for later enjoyment. If you choose to chill, cover the bowl with plastic wrap or transfer the salad to an airtight container. This dish will stay fresh for up to 5 days.