5/5
(3 Votes)
Ingredients
- 2 CUPS UNCOOKED SMALL PASTA SHELLS
- 4 SMALL RED POTATOES, CUT IN HALF, SLICED
- 2 CUPS FROZEN CUT GREEN BEANS
- 1 TBLS OLIVE OR VEGETABLE OIL
- 6 OZ. TUNA IN WATER, DRAINED, FLAKED
- 1 MEDIUM TOMATO, SEEDED, CHOPPED
- 1/2 CUP SLICED GREEN ONIONS
- 1/2 CUP ITALIAN DRESSING
- 2 HARD BOILED EGGS, SLICED
Preparation
Step 1
IN A QUART SAUCEPAN, COOK PASTA AS DIRECTED ON PACKAGE. ADDING POTATOES AND FROZEN BEANS DURING LAST 5 TO 7 MINUTES OF COOKING TIME, COOK UNTIL VEGETABLES AND PASTA ARE TENDER. DRAIN. IN A LARGER BOWL, GENTLY TOSS COOKED PASTA, POTATOES AND GREEN BEANS WITH OIL. REFRIGERATE UNTIL CHILLED, ABOURT 1 HOUR 30 MINUTES. STIR IN TUNA, TOMATO AND ONIONS. POUR DRESSING OVER SALAD, STIR GENTLY TO COAT. TOP WITH HARD-BOILED EGGS.
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