Veggie Loaded Tuna Pasta Salad
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2 cups
Mayonnaise
1/3 cup
Sweet Pickle Juice
Half of a Juiced Lemon
1 tablespoon
Sugar
2 cups
Mayonnaise
1/3 cup
Sweet Pickle Juice
Half of a Juiced Lemon
1 tablespoon
Sugar
2 tablespoons
Yellow Mustard
1 teaspoon + more if needed
Kosher Salt
1 teaspoon
Black Pepper
1 cucumber diced
Cucumber
1 red pepper, diced
Red Bell Pepper
1/2 cup celery, chopped
Celery Stalks
1/2 cup pickles, chopped
Sweet Pickles
2-3 tablespoons, roughly chopped
Fresh Dill
1 pound
Elbow Noodles
Boil the noods according to box instructions.
1
Rinse thoroughly with cold water to stop the cooking process.
2
Add the diced sweet pickles, celery, red pepper, cucumber and hard boiled egg and mix well.
3
Drain the tuna, flake with a fork and add to the mixture. Mix well.
4
Whisk together mayo, sweet pickle juice, lemon juice, yellow mustard, sugar, salt & pepper.
5
Add the wet ingredient mixture to the dry. Mix well.
6
Finish the dish with fresh dill and lemon zest! It’s a must.
7
Best served after being chilled for an hour or overnight!
8