Tuna Shell Salad

Tuna Shell Salad

1 package (7 ounces) small pasta shells

1 can (6 ounces) light water-packed tuna, drained and flaked

1/4 cup finely chopped onion

1 large carrot, shredded

3/4 cup reduced-fat mayonnaise

1/4 cup fat-free milk

1 tablespoon lemon juice

2 teaspoons prepared mustard

1 teaspoon dill weed

1/8 teaspoon pepper

Cook pasta according to package directions; drain and rinse in cold

water. In a salad bowl, combine the pasta, tuna, onion and carrot.

In a small bowl, combine the remaining ingredients. Pour over salad

and toss to coat. Cover and chill until serving. Yield: 5 servings.

This was OK...but I'm really not a huge fan or tuna or pasta salads, so who am I to judge?  John liked it! 6/20/05

From Taste of Home's Quick Cooking Magazine, May/June 2005 issue