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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
- 8 ounces uncooked elbow macaroni
- 2 dill pickles, chopped
- 6 ounces Colby-Jack cheese, cubed
- 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
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 491 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat10g | 50% |
| Cholesterol55mg | 18% |
| Sodium1611mg | 70% |
| Total Carbohydrate55g | 20% |
| Dietary Fiber3g | 12% |
| Total Sugars8g | |
| Protein26g | |
| Vitamin C1mg | 7% |
| Calcium21mg | 2% |
| Iron3mg | 14% |
| Potassium224mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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