Tuna, Noodles, Pickles and Cheese Recipe - Allrecipes.com
Tuna, Noodles, Pickles and Cheese Recipe
  • READY IN 20 mins

Tuna, Noodles, Pickles and Cheese

Recipe by  

"This recipe came from my grandmother, who used peas in her version instead of pickles. My mother changed the recipe and I have altered it even more. The flavors of these ingredients blended together in what is reminiscent of a cold macaroni or potato salad will be your family's new favorite!"

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Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Bring a saucepan of lightly salted water to a boil. Add the macaroni, and cook until tender, about 7 minutes. Rinse under cold running water, then drain well and pat lightly with paper towels.
  2. In a large bowl, stir together the macaroni, pickles, cheese, tuna, mayonnaise and mustard. Season with a splash of pickle juice, salt and pepper. Cover, and refrigerate for at least 30 minutes before serving.
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Footnotes

  • Optional Additional Ingredients:
  • Diced carrots, diced cucumbers, chopped celery, finely minced white, yellow, or Vidalia onions, finely chopped green onions.
  • Optional Garnishes:
  • Hard-cooked egg slices, tomato wedges, lettuce leaf bed.
  • Optional Substitutions:
  • Salad Dressing such as Ranch or Thousand Island instead of mayonnaise, peas instead of pickles.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2006

My wife made this recipe for me, and I thought I would hate tuna and pickles together, but this is really good. I even eat the leftovers for breakfast. Use big pickles, like Claussen pickles, or else there won't be enough (if you use small dills). Pretty much add everything to taste - we put in a whole 8 oz block of cheese! This was great for the kids, too. Just serve some tomatoes and fruit on the side.

 
Most Helpful Critical Review
Aug 15, 2012

I added a little fresh ground pepper and a dash of Frank's Hot Sauce. My husband took half of this to work with him for lunch and my kids ate the rest. One kid like it, one didn't and my husband was indifferent. Basic tuna pasta salad that was easy to prepare but not a home run for this family. It's a nice base recipe.

 

31 Ratings

Jun 26, 2009

This was delicious!!! I served it as a side dish, but I think it could stand alone for lunch. The only change I made was to use 8 oz. shredded sharp cheddar cheese instead of the cubes, because that's what I had on hand. I think there was a little too much cheese, I would cut back on that next time.

 
May 23, 2006

This was really good. I haven't made Tuna Mac Salad in awhile. I used ranch salad dressing instead of mayo (it's what I had more of)...and I doubled the recipe, I also added onions and used a deli mustard. Really loved the pickle and cheese part of the recipe! Plan on making this lots this summer, Thanks!

 
Jun 11, 2014

It just cracks me up (actually frustrates me to no end) when people write negative comments on a recipe that they have altered beyond recognition; for example; Why would anyone use Franks Hot sauce especially, in a tuna noodle and pickle salad? Really? It's no wonder it wasn't a hit with anyone in her family! I found this salad exceptional, I made it as stated, however, it's one that would be adaptable to your families likes however, if you change it, and it isn't a big hit, don't rate it as the original!

 
Mar 19, 2013

This was fast and easy to make. Omitted the cheese but I did add some peas,paprika,celery salt,pepper and onion powder.It taste great!

 
Sep 14, 2009

This is very good! All my kids favorite ingredients combined into one dish. I used bowtie pasta instead of elbow macaroni. I also used dill pickles and pickle juice from the dill pickles recipe by sharon howard on this site. I will be making this again! Thanks!

 
Dec 18, 2007

I will not make this recipe again. It has potential, but definitely lacks something. Additionally, it was very dry, even with extra mayo.

 

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Nutrition

  • Calories
  • 500 kcal
  • 25%
  • Carbohydrates
  • 55.4 g
  • 18%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 1638 mg
  • 66%

* Percent Daily Values are based on a 2,000 calorie diet.

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