• 4servings
  • 10minutes
  • 500calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12
MineralsChromium, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked elbow macaroni

  2. 2 dill pickles, chopped

  3. 6 ounces Colby-Jack cheese, cubed

  4. 1 (6 ounce) can albacore tuna in water, drained and flaked

  5. 1/2 cup light mayonnaise

  6. 1/2 teaspoon prepared yellow mustard

  7. 1 teaspoon dill pickle juice

Instructions Jump to Ingredients ↑

  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.

  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.


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