Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::4
Ingredients
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8 ounces uncooked elbow macaroni
6 ounces Colby-Jack cheese, cubed
2 dill pickles, chopped
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
salt and ground black pepper to taste
Directions
Bring a saucepan of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold running water, then drain well and pat lightly with paper towels.
Combine macaroni, Colby-Jack cheese, pickles, tuna, mayonnaise, and mustard in a large bowl. Season with pickle juice, salt, and black pepper.
Cover bowl; 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.