| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables | American | Salad | 16 | Servings |
INGREDIENTS
| 1 | pk | (1-lb) Creamette Mostaccioli; uncooked |
| 2 | lb | Fresh green beans; steamed until tender-crisp |
| 2 | md | Green peppers; cut into chunks |
| 1 | pt | Cherry tomatoes; quartered |
| 2 | c | Sliced celery |
| 1/2 | c | Sliced green onions |
| 10 | Pitted ripe olives; sliced | |
| 2 | cn | (7-oz) water-pack white tuna; drained and flaked |
| 1/2 | c | Olive or vegetable oil |
| 1/4 | c | Red wine vinegar |
| 3 | Cloves garlic; minced | |
| 4 | ts | Dijon-style mustard |
| 1 | ts | American Heart Association salad herb seasoning |
| 1 | ts | Basil leaves |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Prepare Creamette Mostaccioli as package directs; drain. In large bowl, combine mostaccioli, vegetables, olives and tuna. In small bowl, blend oil, vinegar, garlic, mustard, herb seasoning, basil and pepper; toss with tuna mixture. Cover; chill thoroughly. Stir before serving. Refrigerate leftovers. FROM "CREAMETTE GOOD HEALTH COOKBOOK", CREAMETTE COMPANY, 428 N. 1ST ST, MINNEAPOLIS, MN From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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