Tuna-Stuffed Jumbo Shells
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 5 servings.
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
Ingredients
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10 jumbo pasta shells
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1/2 cup mayonnaise
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2 tablespoons sugar
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1 can (12 ounces) tuna, drained
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1 cup diced celery
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1/2 cup diced green onions
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1/2 cup diced green pepper
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1/2 cup shredded carrot
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2 tablespoons minced fresh parsley
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CREAMY CELERY DRESSING:
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1/4 cup sour cream
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1/4 cup sugar
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1/4 cup cider vinegar
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2 tablespoons mayonnaise
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1 teaspoon celery seed
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1 teaspoon onion powder
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Lettuce leaves and red onion rings, optional
Directions
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1.
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.
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2.
For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder.
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3.
Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing.
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