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1 package (7 ounces) small shell pasta, cooked and drained 1 can (6 ounces) tuna, drained and flaked 1 large carrot, shredded 1/4 cup chopped onion 3/4 cup mayonnaise 1/4 cup milk 1 tablespoon lemon juice 2 teaspoons prepared mustard 1 teaspoon dill weed 1/2 teaspoon salt 1/8 teaspoon 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 refrigerate for 1-2 hours. |