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"Tuna receives jazzed up with jalepenos and a tangy lemon mayonnaise in this fun summer time pasta salad. Serve over a bed of sparkling iceburg lettuce. Use extra or much less jalapenos to fit your flavor."
- 1 (8 ounce) package uncooked pasta shells
- 3 (5 ounce) cans water packed tuna, tired and flaked
- four tablespoons chopped jalapeno peppers
- 1/4 cup diced crimson onion
- 1/3 cup diced celery
- 3/four cup light mayonnaise
- 2 tablespoons light sour cream
- 1 tablespoon lemon zest
- 2 teaspoons united states of america Dijon-style mustard
- 2 teaspoons clean lemon juice
- salt and pepper to taste
|Prep : 20M||Cook : 4M||Ready in : 30M|
- Bring a big pot of gently salted water to a boil. Add pasta shells and cook for eight to ten mins or till al dente. Rinse underneath bloodless water till cool.
- In a large bowl, lightly mix the cooled pasta, tuna, jalapeno peppers, onion, and celery. In a separate bowl, blend the mayonnaise, bitter cream, lemon zest, mustard, and lemon juice. Stir the dressing mixture into the pasta salad to evenly coat. Season with salt and pepper, and chill till prepared to serve.
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