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.