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