- 1 pound shell pasta
- 12 ounces tuna drained
- 1 cup frozen peas
- 1 cup celery chopped
- 1/2 red onion finely diced
- 1/2 cup dill pickles diced
- 8 ounces cheddar cheese diced
- 1 1/2 cup mayonnaise
- 1 tablespoon vinegar
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried dill weed
Cook pasta according to package directions. Drain and rinse with cold water.
In a large mixing bowl, stir together pasta, tuna, peas, celery, onion, dill pickles, and cheese.
In a small bowl, whisk together mayo, vinegar, garlic salt, onion salt, black pepper and dried dill weed.
Add to pasta and stir until well incorporated.
Calories are automatically generated. For best results calculate based on your exact ingredients.
This recipe is best whenserved the same day it’s made. You can add a little milk if it needs more moisture after refrigerating.