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