Tuna-Stuffed Jumbo Shells

* Exported from MasterCook *

Tuna-Stuffed Jumbo Shells

Recipe By : Taste of Home, June/July, 1997
Serving Size : 5 Preparation Time :0:00
Categories : Luncheon Salads
Taste Of Home

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 jumbo pasta shells
1/2 cup mayonnaise
2 tablespoons sugar
12 ounces tuna -- drained
1 cup celery -- diced
1/2 cup green onions -- diced
1/2 cup green bell pepper -- diced
1/2 cup carrot -- shredded
2 tablespoons minced fresh parsley
Creamy Celery Dressing:
1/4 cup sour cream
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons mayonnaise
1 teaspoon celery seed
1 teaspoon onion powder
lettuce leaves and red onion rings -- optional

Cook pasta according to package directions; rinse in cold water and drain. In
a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green
pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate.
For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery
seed and onion powder. Arrange lettuce, onion rings and shells on a serving
platter; drizzle with dressing. Yield: 5 servings.

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NOTES : "These light, fresh-tasting stuffed shells really star as part of a
luncheon menu. I came up with this distinctive combination of ingredients by
accident one day using leftovers from other recipes. It's a cool summer main
dish." Submitted by Phy Bresse, Lumberton, North Carolina.