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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I actually despise canned tuna. However, it is so economical that I am constantly searching for recipes that make it tolerable to me. I went back for 3 helpings of this one! It came from Betty Crocker's New Cookbook. Cook time is actually the recommended chill time. Don't forget to plan on time to cook the pasta. Ingredients:
1/3 cup vegetable oil |
3 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1/2 cup mayonnaise |
7 ounces medium pasta shells |
1/3 cup chopped fresh basil or 1 tablespoon dried basil |
1/4 cup chopped green onion (3 med.) |
1 medium zucchini, sliced (2 c.) |
2 (6 ounce) cans chunk tuna in water, drained |
1 (4 ounce) can sliced ripe olives, drained |
Directions:
1. Beat oil, vinegar, mustard, and mayonnaise together with a wire whisk.
2. Cook and drain pasta as directed on package.
3. Rinse with cold water; drain.
4. Mix pasta and remaining ingredients in medium bowl.
5. Toss with dressing mixture.
6. Cover and refrigerate at least 1 hour to blend flavors.
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