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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)
3/4 - 1 c. mayo (to taste)
1/4 c. green cocktail olives (sliced)
1/4 tsp. each: pepper, salt
Cook pasta according to directions on package.
While pasta is cooking, wash and prepare celery, radishes.
1 package pasta shells (16 oz)
2 cans light tuna, well drained (6 oz)
1 c. each: radishes (sliced), celery (chopped)
3/4 - 1 c. mayo (to taste)
1/4 c. green cocktail olives (sliced)
1/4 tsp. each: pepper, salt
Cook pasta according to directions on package.
While pasta is cooking, wash and prepare celery, radishes.
Open cans of and drain tuna, chop olives.
In a large serving bowl combine: drained pasta, remaining ingredients, and some of the mayo.
In a large serving bowl combine: drained pasta, remaining ingredients, and some of the mayo.
Toss well to coat. Add remaining mayo if needed.
Serves 4 - 6.
Serves 4 - 6.
1 comment:
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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