Tuna Salad With Shell Pasta
2 cups uncooked small pasta shells (7 oz)
4 small red potatoes, cut in half, sliced
2 cups Green Giant® frozen cut green beans (from 1-lb bag)
1 tablespoon olive or vegetable oil
1 can (6 oz) tuna in water, drained, flaked
1 medium tomato, seeded, chopped (about 3/4 cup)
1/2 cup sliced green onions (8 medium)
1/2 cup Italian dressing
2 hard-cooked eggs, sliced
1) In 4-quart saucepan, cook pasta as directed on package, adding potatoes and frozen green beans during last 5 to 7 minutes of cooking time.
2) Cook until vegetables and pasta are tender. Drain.
3) In large bowl, gently toss cooked pasta, potatoes and green beans with oil.
4) Refrigerate until chilled, about 1 hour 30 minutes.
5) Stir in tuna, tomato and onions.
6) Pour dressing over salad; stir gently to coat. Top with hard-cooked eggs.
| Yield: | 8 servings | |
| Prep Time: | 0 hr 10 mins | |
| Cook Time: | 0 hr 20 mins | |
| Ready In: | 0 hr 20 mins | |
| Category: | Salads | |
| Main Ingredient: | Fish | |
| Cooking Method: | Boiling |
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| Recipe Tags: | Tuna Salad with Shell Pasta | Tuna Salad |
