Yield: 16 Servings
Measure | Ingredient |
---|---|
1 pack | (1-lb) Creamette Mostaccioli; uncooked |
2 pounds | Fresh green beans; steamed until tender-crisp |
2 mediums | Green peppers; cut into chunks |
1 pint | Cherry tomatoes; quartered |
2 cups | Sliced celery |
½ cup | Sliced green onions |
10 \N | Pitted ripe olives; sliced |
2 cans | (7-oz) water-pack white tuna; drained and flaked |
½ cup | Olive or vegetable oil |
¼ cup | Red wine vinegar |
3 \N | Cloves garlic; minced |
4 teaspoons | Dijon-style mustard |
1 teaspoon | American Heart Association salad herb seasoning |
1 teaspoon | Basil leaves |
¼ teaspoon | Pepper |
Prepare Creamette Mostaccioli as package directs; drain. In large bowl, combine mostaccioli, vegetables, olives and tuna. In small bowl, blend oil, vinegar, garlic, mustard, herb seasoning, basil and pepper; toss with tuna mixture. Cover; chill thoroughly. Stir before serving. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .