Tuna Pasta Salad with Dill and Capers

1 Tbsp. Dijon mustard
3 Tbsp. olive oil
1 tsp. white wine vinegar
1 lemon, zest only
1 bunch dill fronds, chopped
1/4 tsp. celery salt
Pinch of sea salt and fresh ground black pepper
Salad
1 8-oz. can tuna, drained
1 cup small pasta shells, cooked
1/2 small red onion, diced
2 Tbsp. capers
In a medium bowl, whisk the Dijon mustard, olive oil, vinegar, lemon zest, dill, clery salt, salt, and pepper until well combined. Add the tuna, pasta, onion and capers. Stir lightly to combine. Refrigerate to chill, or serve immediately.