You know it is spring when I start making creamy tuna noodle macaroni salad. This dish means warm weather to us. Creamy cold and filling, this is my summertime meal of choice when the heat is on. I make it early in the day and serve with cut up fruit for many a dinner in summer.
This dish is also a great time saver. I can make it even a day ahead and know we have dinner in the fridge. I keep most of the ingredients well stocked from in the pantry and using my food storage from Thrive makes it so easy cause I always have celery and bell pepper on the shelf. so with just a few fresh ingredients, I have dinner or the perfect pot luck dish in a snap.
1/2 pound noodles
2 cans of tuna drained
3 stalks of celery chopped
some chopped green onion or chives. I use chives as I always have them growing.
3 hard boiled eggs chopped
1 bell pepper diced
A generous splash of dill pickle juice
2 tablespoons of dill relish or chopped pickles
1/2 cup mayonnaise
1/2 sour cream (adjust the mayo and sour cream to your liking)
salt and pepper
Boil the noodles. Rinse and drain. Add all other ingredients and mix well. Refrigerate for at least several hours and enjoy. Great for lunch the next day too. That is if you have any leftovers.
Remember keeping dehydrated foods always means you have ingredients hand on the shelf to whip up whatever you desire. Check out my Thrive page for all the possibilities.