1 lb Salad Shell Pasta
½ cup Mayonnaise (I used only 2 tablespoons)
¼ cup Olive Oil
¼ cup fresh Lemon Juice
2 Tsp Grated Lemon Grind
1 tsp Smoked Paprika
2 cans (6 ounces each) Solid White Tuna, drained (I had Wild Albacore Tuna)
¼ cup Shallot (I used red onion)
1 cup Celery, chopped (I used different color bell peppers; my celery was limp lol)
¼ cup Italian Parsley, chopped (I used Cilantro/Coriander because it’s what I always have on hand and because I like it better)
Salt and Pepper
Steps (directly from Kroger):
Cook pasta in salted boiling water until al dente, according to package directions. Drain and rinse with cold water, reserving ½ cup pasta cooking water.
Whisk mayonnaise, olive oil, lemon juice, lemon rind and smoked paprika together.
Toss in cooled pasta, adding ¼ cup or more of pasta cooking water to loosen (I didn’t need to do this but useful if your pasta gets stuck together)
Add tuna, celery, shallot, and parsley and toss until just combined. Season with salt and pepper to taste.
Refrigerate any leftovers.
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