Macaroni Salad with Tuna and Dill

Macaroni Salad with Tuna and Dill 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 Gourmet Garden Stir-in 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 Combine the tuna, mayo, mustard, garlic salt, onion powder, 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, and serve with your favorite summer bbq foods! Recipe 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.