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, typically around 7–10 minutes, until al dente. Once cooked, strain the pasta in a colander and rinse it under cold water for about a minute to halt the cooking process and cool it down quickly.

In a mixing bowl or mason jar, add 1 cup of plain Greek yogurt, 1/4 cup of mayonnaise, 2 tablespoons of white vinegar, and juice from half a lemon. Sprinkle in 2 teaspoons of dried dill, a pouch of ranch seasoning, 2 tablespoons of avocado oil, and a splash of pickle juice. Whisk or shake until thoroughly combined.

In a large mixing bowl, combine the cooled pasta, 15 oz of drained skipjack tuna, 2 minced garlic cloves, and 1/4 cup of chopped scallions or green onions. Add in the diced cucumber for a refreshing crunch.

Pour your creamy dressing over the pasta mixture. Use a spatula to gently fold the dressing into the ingredients, ensuring every morsel is evenly coated.

Taste the pasta salad for seasoning, adjusting with extra salt or pickle juice if needed. Cover the bowl with plastic wrap and chill it in the refrigerator for at least 30 minutes.