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
- ounces uncooked elbow macaroni: 8 piece
- dill pickles: 2 piece (chopped)
- ounces Colby-Jack cheese: 6 piece (cubed)
- albacore tuna in water: 1 can (5 ounce can, drained and flaked)
- light mayonnaise: 0.5 cup
- prepared yellow mustard: 0.5 tsp
- dill pickle juice: 1 tsp
Metric Conversion
Stages of cooking
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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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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.
