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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 cups broccoli -- cut into flowerets

  3. 8 ounces tuna in water, canned -- drained & flaked

  4. 1 cup kidney beans, canned -- rinsed and drained

  5. 2 cups cooked pasta -- shells

  6. 2 medium tomatoes -- cut into chunks

  7. 1 cup carrots -- grated

  8. 1/2 cup cucumber -- cut into chunks

  9. 1/4 cup celery -- finely chopped

  10. 1/4 cup onions -- finely chopped

  11. 3/4 cup Fat-free Italian salad dressing

  12. Salt and pepper to taste

  13. 3 drops hot sauce -- or to taste

Instructions Jump to Ingredients ↑

  1. Steam broccoli for about 5 minutes until tender-crisp. Drain and cool. Meanwhile cook pasta (about 1 cup dry), drain, and cool. Add cooled broccoli, cut up tomatoes,cucumbers, drained tuna, onions and chopped celery to the cooled pasta, mix well; then add the salad dressing and salt and pepper to taste. Put into the fridge for about 4 hours or overnight. Serve on lettuce leaves. (Note this salad is a good one for picnics)

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