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 sal
INGREDIENTS (for 4 servings):
- 8 ounces uncooked elbow macaroni
- 2 dill pickles, chopped
- 6 ounces Colby-Jack cheese, cubed
- 1 (6 ounce) can albacore tuna in water, drained and flaked
- 1/2 cup light mayonnaise
- 1/2 teaspoon prepared yellow mustard
- 1 teaspoon dill pickle juice
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.
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.