Thursday, November 15, 2012

SEASHELL TUNA SALAD

2 cups small seashell pasta, uncooked
1 can (7-oz) tuna, drained and flaked
1 large tomato, sliced lengthwise into medium-thin wedges
1 medium cucumber, sliced thin
1/2 cup sliced ripe olives
1/2 small green bell pepper, diced
1/4 cup red onion, sliced then large diced
1 tsp Italian seasoning
1/2 cup viniagrette of your choice

Prepare the pasta according to package directions; drain.

In a large mixing bowl, add the tuna, cucumber, olives, bell pepper, onion, seasoning, and viniagrette to drained pasta; toss to coat pasta.  Top with the tomato wedges.  Refrigerate until serving time.  Toss gently before serving if refrigerated very long.


Yield: approximately 6 to 8 servings

Variation:  Tuna may be replaced with canned or leftover chicken.

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