Tuna and Shells Summer Salad

Yield: 6 servings

2, 7-ounce cans tuna, drained
1/2 cup shredded cheddar cheese
1/4 cup diced fresh celery
1/4 cup diced fresh green onion
1/4 cup bottled diced red bell pepper, undrained
1/4 cup diced or shredded fresh carrots
8 ounces small pasta shells, cooked according to package directions

Salad Dressing:

1/2 cup sour cream
1/4 cup apple cider vinegar
3 tablespoons sugar
1 teaspoon lemon pepper
1/2 teaspoon Italian herbs
1/2 teaspoon kosher salt (optional)
1/2 teaspoon black pepper

1. Combine all salad ingredients.
2. In a small bowl, whisk together all dressing ingredients. Pour over salad ingredients and gently toss to mix well. Taste and add salt and pepper if needed.