Tuna Macaroni Salad

By spend with pennies

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Ingredients

8 ounces elbow macaroni (or small pasta)
2 cans tuna (5 oz each, drained)
¾ cup diced celery
½ cup diced sweet pickles
½ cup diced dill pickles
cup diced red bell pepper (optional)
¼ cup minced white onion
2 tablespoons chopped fresh dill (or 1 teaspoon dried dill weed)
¾ cup sour cream (or plain Greek yogurt)
¾ cup mayonnaise
¼ cup sweet relish
2 tablespoons pickle juice (sweet or dill)
1 teaspoon dijon mustard
1 teaspoon white vinegar (or lemon juice)
1 teaspoon sugar
salt & pepper (to taste)

Prep Time20mins
Cook Time15mins
Servings12

Instructions

In a large pot, cook pasta al dente according to package directions. Rinse under cold water to stop the pasta cooking and drain well.

In a small bowl, combine sour cream, mayonnaise, relish, pickle juice, dijon mustard, vinegar, sugar, salt and pepper. Mix well and set aside.

To a large bowl, add cold pasta, tuna, celery, sweet pickles, dill pickles, red pepper, onion and dill. Top with dressing and gently toss to combine.

Refrigerate at least 1 hour before serving.

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Lunch,Salad,Seafood,Side Dish

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