We always seem to have extra pasta from Italian meals. So I make a tasty salad with the leftovers the next day. To 1 cup of cooked pasta, I add a chopped tomato, a can of tuna, 2 tablespoons of chopped onion and 1/2 cup of ranch salad dressing. I mix it together and chill it for a quick lunch. —Bernadette Bennett, Waco, Texas
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