| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
February 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Green beans; trimmed, cut into |
|
|
; 1-inch-long pieces |
| 3/4 |
lb |
Rotini or other corkscrew pasta |
| 2 |
cn |
Solid white tuna; packed in water, |
|
|
; drained (6-1/8 |
|
|
; ounce) |
| 5 |
|
Green onions; chopped |
| 1 |
lg |
Tomato; seeded, chopped |
| 1/2 |
c |
Chopped pitted black olives; (preferably |
|
|
; brine-cured) |
| 3/4 |
c |
Mayonnaise |
| 2 |
tb |
Balsamic vinegar |
| 1/2 |
ts |
Celery salt |
INSTRUCTIONS
Cook green beans in large pot of boiling salted water until crisp-tender,
about 4 minutes. Using slotted spoon, transfer beans to colander. Add pasta
to same pot of water and cook until tender but still firm to bite. Pour
pasta into same colander and rinse under cold water to cool. Drain well.
Place tuna in large bowl; break into small pieces. Add green onions,
tomato, black olives, pasta and green beans. Mix mayonnaise, balsamic
vinegar and celery salt in small bowl. Season to taste with salt and
pepper. Mix dressing into pasta salad and serve.
Serves 6.
Bon Appetit February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”