Ingredients
Scale
- 5 ounces solid albacore tuna packed in water do NOT drain
- 1 cup mayonnaise (reduced fat is fine)
- 1/2 teaspoon yellow mustard
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1 teaspoon chopped fresh dill (or substitute 1/2 teaspoon dried dill)
- 1 pound macaroni noodles cooked al dente, drained, and rinsed in cold water
- 1 cup frozen baby peas
- 1/2 cup dill pickles diced
- 1 cup colby jack cheese diced into small chunks
Instructions
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Combine the tuna, mayo, mustard, garlic salt, onion powder, and dill in a large bowl. Mix until combined.
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Gently stir in the pasta, baby peas, pickles, and cheese. Toss well to coat in the sauce.
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Chill for at least an hour, and serve with your favorite summer bbq foods!
Notes
- Leaving the tuna undrained helps thin out the sauce a bit and adds some extra tuna flavor into the dish.
- If you add the peas in frozen, it’ll help keep the dish cold a bit longer. Frozen peas will also chill the salad faster.
- Prep Time: 15
- Cook Time: 10