Tuna, Noodles, Pickles and Cheese
Ingredients
- 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
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Instructions
- 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 before serving, at least 30 minutes.
Source
Original recipe: View Original