I have always enjoyed eating pasta salads but when I married my husband the tendency to make pasta salad and other dishes like it increased, significantly.
You see, my husband is a pasta salad junkie. His favorite kind is classic macaroni salad but he really likes this tuna fish seashell conglomeration, too. I’ve made it both as an entree and as an appetizer. When we eat it as an entree it’s usually for a light and quick lunch.
The hardest part is allowing the salad to chill in the fridge for a few hours before eating any.
I wouldn’t skip this step no matter how hungry you are because you want those flavors to really soak into the seashells. Stifle your hunger with a banana or something. You’ll be ok, honey 🙂 This is a great salad to take to church potluck meals or any type of gathering where a dish to pass is needed.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: If you don’t like tuna fish you can replace it with canned chicken meat.