1 pkg (7 oz) small shell pasta, cooked and drained
1 can (6 oz) tuna, drained and flaked
1 large carrot, shredded
1/4 cup chopped onion
3/4 cup mayonnaise
1/4 cup milk
1 Tbsp lemon juice
2 tsp prepared mustard
1 tsp dill weed
1/2 tsp salt
1/8 tsp pepper
In a large salad bowl, combine pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refridgrate for 1/2 hours. Yield: 4 servings.
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