Shells and Tuna Pasta Salad

This pasta salad is full of flavors - it is sweet, tangy, a little spicy and oh so good. It is great for picnics, pot lucks or just to take to work for lunch. If you are not a fan of capers you can substitute with pickles and depending on how spicy you can go, just adjust the curry by using mild, medium or the real hot stuff. I used mild because I am a wimp but it still adds a little kick.

Ingredients
1/2 lb small shell macaroni
1 can tuna in water, drained
1/2 cup celery, chopped
1 small carrot, shredded
2 TBSP capers, roughly chopped
1/4 cup dried cranberries or raisins, roughly chopped
For Dressing
1/3 cup mayonnaise
1/2 cup milk
1 cup yogurt, plain
2 TBSP curry powder
2 TBSP lemon juice
1 tsp dry mustard
1 TBSP poppy seeds
2 TBSP parsley or cilantro, minced

Directions
1. Cook the pasta according to package directions; set aside and let cool
2. For the dressing combine all the ingredients in a bowl
3. In a large bowl add the tuna and flake well
4. Add the celery, carrot, capers, cranberries and mix well
5. Add the pasta and the dressing and gently combine until well blended
6. Place in the refrigerator for at least 1 hour to allow flavors to blend.

Tip : If the pasta dries out too much add more yogurt until it is moist. Serve over a few romaine lettuce leaves.
(optional: Add a diced apple, peas, or broccoli florettes)

Servings 4