Tuna, Noodles, Pickles and Cheese

1. Bring a saucepan of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold running water, then drain well and pat lightly with paper towels.

2. Combine macaroni, Colby-Jack cheese, pickles, tuna, mayonnaise, and mustard in a large bowl. Season with pickle juice, salt, and black pepper.
   

3. Cover bowl; refrigerate for at least 30 minutes before serving.

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.