Tuna & egg pasta salad

Toss together ½ cup cooked elbow pasta with 1 (85g) can drained, canned tuna in spring water, 1 chopped boiled egg, ½ grated carrot, ½ diced red capsicum,1 sliced green shallot and 1 sliced stick celery. Combine 1 tbs light whole egg mayonnaise, 1 tsp Dijon mustard and 1 tsp lemon juice. Stir into tuna salad until combined.