My husband was fond of fish, so I was always looking for new recipes. When we had this dish at an Italian friend's home, I got the recipe. It is a good choice for potluck suppers or picnics.
Recommended: 65 Heart-Healthy Suppers
- 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.
Reviews for Italian Tuna Pasta Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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."