| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Italian | Pasta, Salads, Fish | 3 | Servings |
INGREDIENTS
| 1 | c | Uncooked elbow macaroni |
| 6 | oz | Can tuna, drained and flaked |
| 1/2 | c | Small fresh broccoli flowerets |
| 1/2 | c | Shredded carrots |
| 1/2 | c | Sliced pitted ripe olives |
| 1/2 | sm | Green, red or yellow bell pepper, chopped |
| 1/8 | c | Sliced green onion or red onion slices |
| 1/2 | c | Bottled Italian dressing |
| 1/8 | c | Grated Parmesan cheese |
| 1 | ts | Dijon mustard |
INSTRUCTIONS
Prepare macaroni; drain. In medium bowl, combine macaroni, tuna, broccoli, carrots, olives, pepper and onion. In small bowl, blend Italian dressing, Parmesan cheese and mustard. Add to macaroni mixture; toss to coat. Cover; chill thoroughly. Toss gently before serving. Makes 3 to 4 servings. Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by BobbieB1@aol.com on Jun 2, 1998
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