Tuna Macaroni Salad
3/4 cup cooked small pasta shells
1 can (5 ounces) light water-packed tuna, drained and flaked
1 hard-cooked egg, chopped
1/2 cup cubed cheddar cheese
1/4 cup chopped celery
2 tablespoons pickle relish, drained
1/3 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1/8 teaspoon salt
In a small bowl, combine the first six ingredients. In another bowl, combine the mayonnaise, mustard and salt; stir into tuna mixture. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates. Makes 2 servings.
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