Ingredients

• 5 cups cavatappi pasta
• 1 cup creamy salad dressing , such as Miracle Whip
• 0.25 cups sour cream
• 0.25 cups pickle juice
• 0.25 cups white sugar
• 2 tablespoons honey Dijon mustard
• 1 teaspoon salt
• 0.75 teaspoons garlic salt
• 0.75 teaspoons freshly ground black pepper
• 2 stalks celery , chopped
• 1 large sweet onion , such as Vidalia
• 1 medium red bell pepper , chopped
• 1 cup cubed Cheddar cheese
• 1 cup cubed fully cooked ham
• 3 large hard-boiled eggs , chopped
• 1 , 5 ounce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, and drain again. Set aside until completely cooled.
2. 2 Combine salad dressing, sour cream, pickle juice, sugar, Dijon mustard, salt, garlic salt, and black pepper in a large bowl. Stir in celery, onion, bell pepper, Cheddar cheese, ham, eggs, and tuna, then stir in cooled cavatappi until well combined. Refrigerate for at least 3 hours, stirring occasionally.

Nutrition per serving