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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This tuna salad is extremely fast and delicious. I prepare it with a creamy italian dressing. Ingredients:
1 (8 ounce) package small seashell pasta |
2 yellow squash, chopped |
1 zucchini, chopped |
1/2 cup chopped banana squash |
1 (15 ounce) can kidney beans, drained and rinsed |
1/2 (15 ounce) can canned corn |
2 (6 ounce) cans tuna, drained |
1/2 cup italian-style salad dressing |
Directions:
1. Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
2. Place squash and zucchini in a medium saucepan with 2 cups of water. Bring to a boil and cook until tender, about 15 minutes. Drain and set aside.
3. In a large bowl, combine pasta, squash, zucchini, kidney beans, corn and tuna. Mix well and chill for at least 30 minutes. After salad is chilled, stir in dressing and serve.
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