Bring a large pot of salted water to a boil and cook 8 oz of protein pasta according to package directions. Drain and rinse under cold water until cool to the touch.

In a bowl or mason jar, combine the plain Greek yogurt, mayo, ranch seasoning, lemon juice, white vinegar, dill, avocado oil, pickle juice, and salt. Whisk or shake until well combined and creamy.

In a large mixing bowl, add the cooled pasta, skipjack tuna, minced garlic, sliced scallions, and diced cucumber. Gently stir to ensure everything is evenly mixed.

Pour the creamy dressing over the pasta mixture. Stir well to coat all the ingredients, then taste and adjust the salt as necessary.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to enhance the flavors before serving.