1 box Creamette shells
1 tbsp. diced onion
1 1/2 c. chopped celery
1/2 c. sm. peas
1/2 c. diced green pepper
1/4 c. chopped pimento
1 tsp. salt
1 (7 oz.) can tuna or other seafood
1 c. mayonnaise or salad dressing

Cook Creamette shells in 2 quarts rapidly boiling water to which 2 heaping teaspoons of salt has been added. Boil 10-12 minutes until tender, drain and cool.

Mix onion, celery, peas, green pepper, pimento and salt. Mix with tuna and chilled shells. Mix thoroughly with 1 cup mayonnaise or salad dressing.