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Prep 45min
Total45min
Servings4
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Ingredients
Pasta
16
uncooked jumbo pasta shells
Tomato-Basil Vinaigrette
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
Filling
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
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Steps
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.
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Let go of lettuce, and move on to curly endive or watercress sprigs to garnish these sumptuous shells.
Serve these jumbo shells either cold or warm. To serve warm, place shells on a microwavable platter. Cover with plastic wrap, folding back one edge to vent steam. Microwave on High 2 to 3 minutes or until warm. Serve with heated vinaigrette, if desired.
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Nutrition Facts
Serving Size:1 Serving
Calories
465
Calories from Fat
205
Total Fat
23 g
Saturated Fat
3 g
Cholesterol
35 mg
Sodium
630 mg
Potassium
640 mg
Total Carbohydrate
39 g
Dietary Fiber
4 g
Protein
29 g
% Daily Value*:
Vitamin A
92%
92%
Vitamin C
42%
42%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
2 Starch; 2 Vegetable; 3 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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