Tuna Noodle Salad

Earlier this week Ron and I wee craving a cold pasta salad to go with our warm days. We recently made a chicken pesto salad and thought a retro tuna pasta salad would be perfect. I added a few different ingredients to break from the ultra traditional pasta salad. It was just what the doctor ordered! Next time I think a few dashes of curry powder would be a wonderful twist. Enjoy!
2 5 oz can of tuna, drained
1 cup diced celery
2 oz diced pimentos
3 Tbl sliced green onions
2/3 cup fresh peas
1 cup reduced fat mayo
1/2 cup reduced fat sour cream
10 oz pasta shells (we use gluten free)
2 Tbl fresh lemon juice
Salt & Pepper

Cook pasta according to package directions. Drain and cool.

In a large bowl, gently fold all remaining ingredients into the pasta. Season with salt and pepper. Cover and allow pasta salad to chill in the fridge for an hour before serving.

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