Wednesday, September 23, 2009

Neptunes' Salad™

This recipe is quick and easy for those busy nights. You can adjust the amount of mayo as needed. I've also added pitted green olives, which give it an interesting twist.

1 package pasta shells (16 oz)
2 cans light tuna, well drained (6 oz)
1 c each: radishes (sliced), celery (chopped)
1 c- 1 1/2 c light mayo
(to taste)
1/4 c green cocktail olives (sliced)
1/4 tsp pepper
1/8 tsp salt (optional)

Cook pasta according to directions on package.

While pasta is cooking, wash and prepare celery, radishes. Drain tuna, and chop olives.

In a large serving bowl combine: drained pasta, remaining ingredients, and 1 c of mayo.
Toss well to coat. Add remaining mayo if needed.

Serves 4-6

1 comment:

Katy ~ said...

Tuna and pasta casserole, loved by so many. I never thought of adding radishes. I think the addition of the bright color and the sharp bite would be a tasty addition.

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