Fill a large pot with water and bring to a boil on high heat. Add salt to taste, and cook pasta according to package direction to al dente texture. (Don’t forget to stir your pasta every now and then while it is cooking to prevent it from sticking.)
After the pasta has cooked, drain it using a colander. Rinse it with cold water until it is completely cooled, rinse the pot with cold water to cool it down, put the pasta back into the pot, fill the pot with cold water to cover the pasta with water, and let it sit there for about 15 minutes. This will help cool the pasta completely and prevent it from sticking.
Chop all your vegetables. Drain the tuna cans, place them in the mixing bowl, and shred them with a fork into small bites. Add in all the vegetables to the mixing bowl, including the drained canned corn. Drain the pasta well, and add it into the mixing bowl with the chopped vegetables and the tuna. Add in the mayonnaise, lemon juice, and salt. Mix until everything is well combined. Taste and adjust seasoning to your liking.
Chill in the fridge for 1 to 2 hours or overnight before serving. This will help enhance the flavors and it will bind the mayonnaise to the pasta shells and the vegetables making an excellent salad in return.
Serve as a side for a barbecue, or as I suggested before with some fries and boiled eggs. I don’t know why, but these work so well together. Enjoy, repeat, and don’t forget to share!
