[vc_row][vc_column][vc_column_text responsive_js_composer_custom_id=”responsive_js_composer_custom_css_1980668099″]Ingredients

• 1 (16 oz) package small shell pasta
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 cup frozen peas
• 4 oz. cubed cheddar – or – 1/2 cup shredded cheddar cheese
• 4 strips Double Smoked Bacon cooked and crumbled (optional)
• 2 cups mayo
• 1/2 cup milk
• 2 tablespoons dill pickle juice
• 2 teaspoons dried dill weed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 (6 oz) cans tuna, drained

Instructions

1. Bring a large pot of lightly salted water to a boil. Place pasta in pot and cook for 8 to 10 minutes (until al dente) and drain. Rinse with cold water.
2. In a large bowl, whisk together the mayo, milk, pickle juice, dill, salt and pepper. Mix in the tuna, onion, celery, frozen peas, cheese, and bacon (if using).
3. Mix in cooked pasta.
4. Cover and chill 1 to 2 hours before serving

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