Tuna, Noodles, Pickles and Cheese

Salads

Ingredients

  • 8 ounces uncooked elbow macaroni
  • 2dill pickles, chopped
  • 6 ounces Colby-Jack cheese, cubed
  • 1 (5 ounce) can albacore tuna in water, drained and flaked
  • ½ cup light mayonnaise
  • ½ teaspoon prepared yellow mustard
  • 1 teaspoon dill pickle juice

    • Directions

  • Step 1

    Bring a saucepan of lightly salted water to a boil. Add the macaroni, and cook until tender, about 7 minutes. Rinse under cold running water, then drain well and pat lightly with paper towels.

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  • Step 2

    In a large bowl, stir together the macaroni, pickles, cheese, tuna, mayonnaise and mustard. Season with a splash of pickle juice, salt and pepper. Cover, and refrigerate for at least 30 minutes before serving.

    • Optional Additional Ingredients:

    Diced carrots, diced cucumbers, chopped celery, finely minced white, yellow, or Vidalia onions, finely chopped green onions.

    Optional Garnishes:

    Hard-cooked egg slices, tomato wedges, lettuce leaf bed.

    Optional Substitutions:

    Salad Dressing such as Ranch or Thousand Island instead of mayonnaise, peas instead of pickles.

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