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.
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Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.This recipe is best when served the same day it's made. You can add a little milk if it needs more moisture after refrigerating. INSTANT POT DIRECTIONS:
Add pasta + 4.5 cups of water to the instant pot. Stir. Cook on manual (high pressure) for 4 minutes. Do a careful quick release, pausing if it begins to sputter.
Drain pasta and rinse with cool water, continue with recipe as written above.
This awesome recipe was contributed by Kelly Jaime. ❤