Prep Time:45 min
Start to Finish:45 min
Makes:4 servings
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 (6 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.
Nutrition Information:
1 Serving: Calories 465 (Calories from Fat 205 ); Total Fat 23 g (Saturated Fat 3 g); Cholesterol 35 mg; Sodium 630 mg; Total Carbohydrate 39 g (Dietary Fiber 4 g); Protein 29 g Percent Daily Value*: Vitamin A 92 %; Vitamin C 42 %; Calcium 4 %; Iron 20 % Exchanges: 2 Starch; 2 Vegetable; 3 Lean Meat; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
