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  * Exported from MasterCook *
    Tuna Pasta Salad
Recipe By : Bon Appetit February 1995
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
  Pasta & Couscous Salads & Salad Dressings
  Tuna To Post
Amount Measure Ingredient -- Preparation Method

1/2 pound green beans -- trimmed cut into
-- 1-inch-long pieces
3/4 pound rotini or other corkscrew pasta
2 cans solid white tuna -- packed in water,
-- drained (6-1/8
-- ounce)
5   green onions -- chopped
1 large tomato -- seeded, chopped
1/2 cup chopped pitted black olives -- preferably
-- brine-cured
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
1/2 teaspoon celery salt

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 sam e pot of water and cook until tender but still firm to bite. Pour pasta into s ame colander and rinse under cold water to cool. Drain well.

Place tuna in large bowl; break into small pieces. Add green onions, tomato, b lack olives, pasta and green beans. Mix mayonnaise, balsamic vinegar and celer y salt in small bowl. Season to taste with salt and pepper. Mix dressing into pasta salad and serve.

Celeste Kuch: Devon, Pennsylvania

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