Tuna, Noodles, Pickles and Cheese

Ingredients

• ounce suncooked elbow macaroni
• ounce sColby-Jack cheese, cubed
• dill pickles, chopped
• (5 ounce) can albacore tuna in water, drained and flaked
• 1/2 cup light mayonnaise
• 1/2 teaspoon prepared yellow mustard
• teaspoon dill pickle juice
• salt and ground black pepper to taste

Instructions

1. Bring a saucepan of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold running water, then drain well, and pat lightly with paper towels.
2. Combine macaroni, Colby Jack cheese, pickles, tuna, mayonnaise, and mustard in a large bowl; season with pickle juice, salt, and black pepper.
3. Cover bowl; refrigerate before serving, at least 30 minutes.

Tips

You can add diced carrots, diced cucumbers, chopped celery, finely minced white, yellow, or Vidalia onions, and (or) finely chopped green onions, if desired. You can garnish with hard-cooked egg slices, tomato wedges, and (or) lettuce leaf bed, if desired. You can use salad dressing, such as ranch or Thousand Island, instead of mayonnaise, and peas instead of pickles, if desired.