Tuna-Stuffed Shells

 

16

uncooked jumbo pasta shells

2

large tomatoes, seeded, chopped (2 cups)

2

tablespoons chopped onion

2

tablespoons chopped fresh or 2 teaspoons dried basil leaves

2

tablespoons olive or vegetable oil

1

tablespoon red wine vinegar

1/8

teaspoon salt

1/8

teaspoon pepper

1/3

cup mayonnaise or salad dressing

2

tablespoons chopped fresh or 2 teaspoons dried basil leaves

1/4

teaspoon salt

2

cans (5 oz each) albacore tuna in water, drained, flaked

1

large carrot, shredded (1 cup)

1

small zucchini, shredded (1 cup)

1

small onion, chopped (1/4 cup)

Lettuce leaf

• 1 Cook and drain pasta shells as directed on package. Rinse with cold water; drain.
• 2 While pasta is cooking, in medium bowl, mix all vinaigrette ingredients just until blended. Set aside.
• 3 In another medium bowl, mix mayonnaise, 2 tablespoons basil and 1/4 teaspoon salt. Stir in tuna, carrot, zucchini and onion until evenly mixed. Fill each pasta shell with 1 rounded tablespoon tuna mixture.
• 4 Line serving platter with lettuce leaves. Arrange shells on lettuce. Serve with vinaigrette.