Tuna Pasta Salad is not an exact science. This recipe was borrowed from a poster on a forum that I frequent. My lunch is made from
one and half stalks of medium celery, frozen peas, cooked medium pasta shells, one 3 oz pouch of tuna, 2 TBSP of light mayonnaise, teaspoon or so of Dijon mustard, salt and pepper. Mix together and enjoy.
The creator of this recipe also adds cider vinegar to her salad. I would have added halved seedless grapes if I had a larger container. I packed the grapes on the side to enjoy.
I apologize for the dark photo.