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Ingredients

• 1 (8 ounce) package uncooked pasta shells
• 3 (6 ounce) cans water packed tuna, drained and flaked
• 4 tablespoons chopped jalapeno peppers
• 1/4 cup diced red onion
• 1/3 cup diced celery
• 3/4 cup light mayonnaise
• 2 tablespoons light sour cream
• 1 tablespoon lemon zest
• 2 teaspoons country Dijon-style mustard
• 2 teaspoons fresh lemon juice
• salt and pepper to taste

Description

Tuna Gets Jazzed Up With Jalepenos And A Tangy Lemon Mayonnaise In This Fun Summer Pasta Salad. Serve Over A Bed Of Fresh Iceburg Lettuce. Use More Or Less Jalapenos To Suit Your Taste.

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