Tuna Macaroni Salad

Cook the pasta. Bring a large pot of water to a boil and salt it generously. Cook the macaroni until just tender. Do not overcook because it will soften more as it chills.

Stop the cooking, but do not ice it. Drain, then rinse the pasta under cold water just until it stops steaming and is no longer hot. You want it cool enough to not melt the dressing, but still a little warm so it grabs flavor. Shake off excess water well so your dressing stays creamy, not watery.

Mix the dressing and save a little. In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon, lemon juice, salt, pepper, dill, and garlic powder (if using). If you like extra tang, whisk in pickle juice. Reserve 2 to 3 tablespoons of dressing in a small dish for later.

Dress the pasta while it is slightly warm. Add the pasta to the bowl and toss with the dressing until coated. This is the easiest way to keep the salad from tasting bland after it chills.

Build the salad. Add drained tuna (flaked into bite-sized pieces), celery, red onion, and pickles. Add chopped egg if using. Fold everything together until evenly combined.

Taste like you mean it. Adjust with more salt, pepper, lemon, or pickle juice. This salad should taste a little more seasoned than you think because cold food mutes flavor.

Chill, then refresh. Cover and refrigerate for at least 1 hour, ideally 2 to 4 hours. Stir before serving and mix in the reserved dressing. If it still looks a little thick, add a spoonful of mayo (or a tiny splash of pickle juice) to bring it back to creamy.