Tuna-stuffed jumbo shells

5 Servings

Ingredients

Quantity Ingredient
10 Jumbo pasta shells
½ cup Mayonnaise
2 tablespoons Sugar
12 ounces Tuna; drained
1 cup Celery; diced
½ cup Green onions; diced
½ cup Green bell pepper; diced
½ cup Carrot; shredded
2 tablespoons Minced fresh parsley
¼ cup Sour cream
¼ cup Sugar
¼ cup Cider vinegar
2 tablespoons Mayonnaise
1 teaspoon Celery seed
1 teaspoon Onion powder
Lettuce leaves and red onion rings, optional

Directions

CREAMY CELERY DRESSING

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.

NOTES : "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." Submitted by Phy Bresse, Lumberton, North Carolina.

Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #688 by NGavlak@... on Jul 23, 1997

Related recipes