2 cups pasta shells
1/2 cup shredded cheddar cheese
2 tsp. dried minced onion
1 small (5 or 6 oz.) can tuna, drained (I use Genova Tonno)
1 egg, hard-boiled and chopped
3 tsp. pickle relish
1/2 cup diced celery
1/2 tsp. dill weed
3/4 cup Marzetti's Original Slaw dressing

Cook pasta according to package directions (al denté is best). Drain.

Mix cooled pasta and next 6 ingredients in a large bowl. Stir dill and Marzetti's together. Add to pasta mixture and mix until evenly coated. Chill until serving time.

Serve with homemade biscuits or dinner rolls.

Submitted by: Emma