Ingredients Jump to Instructions ↓

  1. 10 Jumbo pasta shells

  2. 1/2 cup 118ml Mayonnaise

  3. 2 tablespoons 30ml Sugar

  4. 12 oz 340g Tuna - drained

  5. 1 cup 110g / 3.9oz Celery - diced

  6. 1/2 cup 31g / 1.1oz Green onions - diced

  7. 1/2 cup 73g / 2.6oz Green bell pepper - diced

  8. 1/2 cup 55g / 1.9oz Carrot - shredded

  9. 2 tablespoons 30ml Minced fresh parsley Creamy Celery Dressing

  10. 1/4 cup 59ml Sour cream

  11. 1/4 cup 49g / 1.7oz Sugar

  12. 1/4 cup 59ml Cider vinegar

  13. 2 tablespoons 30ml Mayonnaise

  14. 1 teaspoon 5ml Celery seed

  15. 1 teaspoon 5ml Onion powder Lettuce leaves Red onion rings, optional

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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."


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