Bring a large pot of salted water to a boil. Add 8 oz of protein pasta and cook according to package directions until al dente, usually about 7-10 minutes. Drain the pasta and rinse under cold water.

In a mixing bowl, combine Greek yogurt, mayonnaise, white vinegar, lemon juice, dill, ranch seasoning, avocado oil, pickle juice, and salt. Whisk until smooth.

In a large mixing bowl, add the cooled pasta, drained tuna, minced garlic, sliced scallions, and diced cucumber. Gently fold everything together.

Pour the dressing over the pasta mixture and toss until evenly coated. Adjust seasoning with salt if needed.

Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.