Recipe review

Recipe review
Tuna Pasta Salad
1 package (8 oz) small shell pasta, cooked and drained
1 can (6 oz) tuna, drained and flaked
1 large carrot, shredded
¼ cup chopped onion
¾ cup mayonnaise (I used Miracle Whip)
¼ cup milk
1 Tablesppon lemon juice
2 teaspoon prepared mustard
1 teaspoon dill weed
½ teaspoon salt
1/8 teaspoon pepper

In large bowl combine pasta, tuna, carrot, onion. In another bowl, mix remaining ingredients until smooth. Pour liquids over noodle mixture, toss to coat. Cover and refrigerate for 1-2 hours.
Serves 4 servings

Results; very good and cool meal on a 96 degree day. Does need some type of crunchy so serve with a wheat style of cracker.
I followed the directions, except for the lemon juice (none in the house) and will not make any changes for future meals.

From Taste of Home April/May 1996 page 19
Made during June 2011