I discovered through the guess and check method that it is essential to let this chill out in the fridge for at least an hour… minimum. I would give it a bit longer than that. The more time that you allow it to sit, the better it gets, at least in my opinion. You might want to whip up some extra dressing though because the longer it sits, the drier it gets, and you’re going to want to add some more before serving it. Check out what they are saying about this recipe over at Spend with Pennies:
“You just can’t go wrong when a dish is this easy and this good!”
I never have to worry about taking any of these leftovers home, the bowl is empty!
Ingredients
8 oz macaroni noodles
2 cans Chicken of the Sea Solid White Albacore Tuna with Sea Salt in EZ-Open cans
¾ cup diced celery
½ cup chopped sweet pickles
½ cup chopped Vlasic dill pickles
⅓ cup diced red pepper
2 tablespoons fresh dill
¼ cup minced white onion
¾ cup fat free Greek yogurt (plain)
¾ cup light dressing or Hellman’s mayonnaise
2 tablespoons pickle juice
¼ cup relish
1 teaspoon dijon mustard
1 teaspoon Heniz white vinegar
1 teaspoon sugar
salt & pepper to taste
Instructions
Combine all dressing ingredients in a small bowl and mix well. Set aside.
Cook pasta al dente according to package directions.
Combine all ingredients in a large bowl. Top with dressing and gently toss to combine.
Refrigerate at least 1 hour before serving.
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Quick Tip: Try adding in fresh summer veggies like zucchini and squash!
Thanks again to Spend with Pennies for this yummy in my tummy recipe.
