Tuna-stuffed Shells With Tomato-basil Vinaigrette

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 16 uncooked jumbo pasta shells (conchiglioni)
• 1/3 cup mayonnaise or 1/3 cup salad dressing
• 2 teaspoons dried basil leaves
• 1/4 teaspoon salt
• 2 (6 1/8 ounce) cans solid tuna packed in water, drained and flaked
• 1 large carrot, shredded (1 cup)
• 1 small zucchini, shredded (1 cup)
• 1 small onion, chopped (1/4 cup)
• lettuce leaf
• 2 large tomatoes, seeded and chopped (2 cups)
• 2 tablespoons chopped onions
• 2 teaspoons dried basil leaves
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 cook pasta shells as directed on package.
• 2 while pasta is cooking, prepare tomato-basil vinaigrette.
• 3 mix mayonnaise, basil and salt in medium bowl. stir in tuna, carrot, zucchini and onion until evenly mixed. drain pasta. rincse with cold water; drawin. fill each pasta shell with 1 rounded tablespoon tuna mixture.
• 4 line serving platter with lettuce leaves. arrange shells on lettuce. serve with tomato basil vinaigrette.