- 1-1/2 cups cooked small shell pasta
- 1 cup shredded carrot
- 1 cup shredded zucchini
- 1 can (6 ounces) light water-packed tuna, drained
- 6 tablespoons creamy Italian salad dressing
- Lettuce leaf, optional
- In a large bowl, combine the pasta, carrots, zucchini, tuna and salad dressing. Cover and refrigerate for 2 hours or overnight. Serve in a lettuce-lined bowl if desired. Yield: 2 servings.
Originally published as Italian Tuna Pasta Salad in Reminisce January/February 2004, p50
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Jun. 19, 2010
"No taste. Weird ingredients together once I put it together and tasted it. Definitely wasted my time and money on this."