Tuna Pasta Salad Recipe

By Kitchen Sanctuary

Ingredients

280 g (10oz) dried pasta shapes (I use shells)
3 x 125g (4.4oz) tins tuna in olive oil, drained and flaked ((once drained you should have about 300g/10.5oz tuna))
1 medium red onion, peeled and finely diced
200 g (3.5oz) cherry tomatoes, quartered
1/2 medium cucumber, diced
2 sticks celery, finely diced
60 g (2oz) dill pickles, finely diced
115 g (1/2 cup) full fat mayonnaise ((swap with low fat mayo or half mayo and half Greek yogurt for a lighter dressing))
1/2 tsp celery salt
1/2 tsp black pepper
1 tbsp chopped fresh dill (or replace with 1 tsp dried dill)
2 tsp fresh lemon juice