Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 491
- Carbohydrate: 55g
- Fat: 18g
- Fiber: 3g
- Protein: 26g
- Sugar: 8g
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