Garden tuna pasta salad

1 Servings

Ingredients

Quantity Ingredient
1 cup Mayonnaise; any type, (I do not use that much-whatever it takes to taste good.)
3 tablespoons Red wine vinegar
1 tablespoon Chopped fresh basil or 1 tsp. dried basil
1 Clove garlic; minced
1 teaspoon Salt
¼ teaspoon Pepper
2 cans (6 oz) light tuna; drained and flaked (i find that for casseroles and salads, the light tuna adds more flavor)
8 ounces Elbow macaroni; cooked, rinsed and drained.
1 cup Cherry tomatoes; quartered
1 pack (10 oz.) frozen green beans; thawed
½ cup Thinly sliced ren onion
½ cup Sliced rupe olives

Directions

Source: Some women's day or good housekeeping from 12 years ago-an ad from starkist tuna and hellmans mayo.

Yield: 8 cups

In a large bowl, combine first 6 ingredients. Stir in remaining ingredients. Cover, chill.

Note: I always add the mayo last so that it is not overwhelming and I can add to taste.

Posted to JEWISH-FOOD digest by Charles Rosenstein <cr18@...> on Oct 27, 1998, converted by MM_Buster v2.0l.

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