| 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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