Description
This recipe came from my grandmother, who used peas in her version instead of pickles. My mother changed the recipe and I have altered it even more. The flavors of these ingredients blended together in what is reminiscent of a cold macaroni or potato salad will be your family’s new favorite!
Ingredients
- 8 ounces uncooked elbow macaroni
- 2 dill 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
Instructions
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4