These light, fresh-tasting stuffed shells really star as part of a luncheon menu. I came up with this distinctive combination of ingredients by accident one day using leftovers from other recipes. It's a cool summer main dish. — Phy Bresse, Lumberton, North Carolina
- 10 jumbo pasta shells
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 1 can (12 ounces) tuna, drained
- 1 cup diced celery
- 1/2 cup diced green onions
- 1/2 cup diced green pepper
- 1/2 cup shredded carrot
- 2 tablespoons minced fresh parsley
- CREAMY CELERY DRESSING:
- 1/4 cup sour cream
- 1/4 cup sugar
- 1/4 cup cider vinegar
- 2 tablespoons mayonnaise
- 1 teaspoon celery seed
- 1 teaspoon onion powder
- Lettuce leaves and red onion rings, optional
- Cook pasta according to package directions; rinse in cold water and drain. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate.
- For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder.
- Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing. Yield: 5 servings.
Originally published as Tuna-Stuffed Jumbo Shells in Taste of Home June/July 1997, p27
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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