Ingredients
16
uncooked jumbo pasta shells
2
large tomatoes, seeded, chopped (2 cups)
2
tablespoons chopped onion
2
tablespoons chopped fresh or 2 teaspoons dried basil leaves
2
tablespoons olive or vegetable oil
1
tablespoon red wine vinegar
1/8
teaspoon salt
1/8
teaspoon pepper
1/3
cup mayonnaise or salad dressing
2
tablespoons chopped fresh or 2 teaspoons dried basil leaves
1/4
teaspoon salt
2
cans (5 oz each) albacore tuna in water, drained, flaked
1
large carrot, shredded (1 cup)
1
small zucchini, shredded (1 cup)
1
small onion, chopped (1/4 cup)
Lettuce leaf
Preparation
Cook and drain pasta shells as directed on package. Rinse with cold water; drain.
While pasta is cooking, in medium bowl, mix all vinaigrette ingredients just until blended. Set aside.
In another medium bowl, mix mayonnaise, 2 tablespoons basil and 1/4 teaspoon salt. Stir in tuna, carrot, zucchini and onion until evenly mixed. Fill each pasta shell with 1 rounded tablespoon tuna mixture.
Line serving platter with lettuce leaves. Arrange shells on lettuce. Serve with vinaigrette.
