This wonderful salad makes a great summertime meal or a side dish for lunch or brunch. Simply delightful.

Tuna and Shells Salad
Recipe type: Salads and Dressings
Serves: 6
  • Salad:
  • 8 ounces small macaroni shells; 2 Cups
  • 6 1/2 ounces chunk light tuna; drained and flaked
  • 1/2 Cup Monterey Jack cheese; cut into 1/4" cubes
  • 1 Cup halved cherry tomatoes
  • 1 stalk celery; thinly sliced
  • 2 green onions; thinly sliced
  • 1/4 Cup chopped parsley
  • leaf lettuce
  • Garlic-Basil Dressing:
  • 2 Tablespoons Balsamic vinegar
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon coarsely ground pepper
  • 2 cloves garlic; minced
  • 3 Tablespoons olive oil
  • 1/3 Cup salad oil
  1. To prepare Garlic-Basil Dressing, mix vinegar, basil, salt, sugar, oregano, pepper, and garlic in a small bowl. Using a whisk or fork gradually blend in oil until well combined. Cook macaroni shells according to package directions. Drain, rinse with cold water, and drain again.
  2. Mix shells lightly with tuna, cheese, tomatoes, celery, onion, parsley, and Garlic-Basil Dressing. Cover and refrigerate for 1 hour.
Serving Ideas: Serve on lettuce leaves.

NOTES: Salad

Yield: 6 servings. Dressing Yield: 2/3 cup.

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