Folks, lately the weather here in Montana is hot, hot, hot. A chilled macaroni salad is a great option for a light lunch, or as a side for a barbeque potluck. This macaroni salad is not sweet at all, but rather it has the flavor of dill. If you are a pickle lover, this may just be the pasta salad for you.
I tried this macaroni salad with and without sliced dill pickles. I wrote them in as optional for the recipe as I think the recipe works well either way. If you LOVE pickles I’d say go for the pickles and if you want a tamer pickle flavor you could skip them. The dill gives that essense of pickle flavor so even if you skip the dill pickles you will still have that pickle flavor, just a bit less strong.
Note: This is best when prepared and eaten on the same day. Leftovers are good but it if you are making this for a get together I’d recommend making it the same day as your party. Enjoy!
Dilly Tuna Macaroni Salad with Cheese
Makes 8-10 servings
- 5 ounces solid albacore tuna packed in water, do not drain
- 1 cup mayonnaise
- 1/2 teaspoon yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper, to taste
- 1 teaspoon Gourmet Garden Stir-in Dill
- 1 pound macaroni noodles cooked al dente, drained, and rinsed in cold water
- 1 cup frozen baby peas (yes, leave them frozen)
- 1 cup colby jack cheese diced into small chunks
- optional: 1/2 cup dill pickles diced
- Combine the tuna, mayo, mustard, garlic salt, onion powder, salt, pepper and dill in a large bowl. Mix until combined.
- Gently stir in the pasta, baby peas, pickles, and cheese. Toss well to coat in the sauce.
- Chill for at least an hour.
Recipe from Or Whatever You Do