Pasta - Cook according to package directions. Drain well and transfer to a large bowl and let cool as you prepare the rest of the salad.
Salad - Not too much to this. To the semi cooled pasta, add in the peas, celery, onion, olives, pickles, and egg.
Then in a small bowl, add the dressing ingredients - mayonnaise, parsley, dill, pickle juice, mustard, salt and pepper. I add all of the dressing (but I reserve a couple of spoons) to the pasta and toss well. I reserve a couple of spoons because after it chills, I like to add just a bit more to freshen it up. It really depends on how creamy you like the pasta. I prefer it not to be too mayo tasting. Last, I fold in the tuna because I don't want to break it up too much. Just fold in.
Chill - Before serving. I cover well with plastic wrap and chill at least 30 minutes to an hour and then stir once more. Add that reserved dressing if you want and season with any additional salt and pepper.
Garnish and Serve - I transfer to a pretty serving bowl, garnish with the remaining sliced egg, paprika and chopped dill. This was my Macaroni and Tuna Salad.
As I said, over a small bed of lettuce, a cup or bowl of creamy tomato soup, and homemade bread - ENJOY!