| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Luncheon, Salads, Taste of ho | 5 | Servings | |
INGREDIENTS
| 10 | Jumbo pasta shells | |
| 1/2 | c | Mayonnaise |
| 2 | tb | Sugar |
| 12 | oz | Tuna; drained |
| 1 | c | Celery; diced |
| 1/2 | c | Green onions; diced |
| 1/2 | c | Green bell pepper; diced |
| 1/2 | c | Carrot; shredded |
| 2 | tb | Minced fresh parsley |
| 1/4 | c | Sour cream |
| 1/4 | c | Sugar |
| 1/4 | c | Cider vinegar |
| 2 | tb | Mayonnaise |
| 1 | ts | Celery seed |
| 1 | ts | Onion powder |
| Lettuce leaves and red onion rings, optional |
INSTRUCTIONS
CREAMY CELERY DRESSING Cook pasta according to package directions; rinse in cold water and drain. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate. For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder. Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing. Yield: 5 servings. NOTES : "These light, fresh-tasting stuffed shells really star as part of a luncheon menu. I came up with this distinctive combination of ingredients by accident one day using leftovers from other recipes. It's a cool summer main dish." Submitted by Phy Bresse, Lumberton, North Carolina. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #688 by NGavlak@aol.com on Jul 23, 1997
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