Tuna Macaroni Salad

• 1 – 13.25 oz. box Dreamfield’s Elbows
• 1 – 8 oz. brick reduced fat Colby Jack cheese, cubed (1 ½ cups)
• 2 – 5 oz. cans wild albacore tuna, packed in water, drained
• 1 ½ cups coarsely chopped dill pickles
• ¾ cup minced white onion
• 1 cup Best Foods Low Fat Mayonnaise
• 3 tbsp. dill pickle juice
• ½ tsp. salt
• ½ tsp. freshly ground black pepper
• 1 tbsp. chopped garlic

Cook macaroni according to package directions.

Place tuna in a large bowl; add pickles, onion and garlic. Add the macaroni and mix well. In a separate bowl mix mayonnaise, pickle juice, salt & pepper – pour over macaroni mixture and toss. Mix in the cubed cheese. Cover and refrigerate to chill.

Enjoy!