Prep 20 mins
Cook 1 hr
I actually despise canned tuna. However, it is so economical that I am constantly searching for recipes that make it tolerable to me. I went back for 3 helpings of this one! It came from Betty Crocker's New Cookbook. Cook time is actually the recommended chill time. Don't forget to plan on time to cook the pasta.
- 1⁄3 cup vegetable oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1⁄2 cup mayonnaise
- 7 ounces medium pasta shells
- 1⁄3 cup chopped fresh basil or 1 tablespoon dried basil
- 1⁄4 cup chopped green onion (3 med.)
- 1 medium zucchini, sliced (2 c.)
- 2 (6 ounce) canschunk tuna in water, drained
- 1 (4 ounce) can sliced ripe olives, drained
- Beat oil, vinegar, mustard, and mayonnaise together with a wire whisk.
- Cook and drain pasta as directed on package.
- Rinse with cold water; drain.
- Mix pasta and remaining ingredients in medium bowl.
- Toss with dressing mixture.
- Cover and refrigerate at least 1 hour to blend flavors.
The taste of this salad is too acid with the vinegar and mustard and also too dry, so I added sour cream and mayo instead of vinegar and mustard and seasonings, but not make it again.
We definitely didn't find this recipe too dry. I used fresh basil and instead of sliced zucchini, I had 1 cup of grated, leftover from a bread recipe this morning. That could have added a bit of moisture, but it wasn't sloppy with it by any means. I loved the fresh basil and the green onion flavors but felt the dish was missing a little something. I added salt and pepper just before serving & that helped quite a bit. I think this would be great with some crunch, like celery or green peppers maybe. Regardless, I was not disappointed in this recipe. ETA: My toddler even ate a full serving herself! Thanks for sharing it, evewitch! :) Made & enjoyed for BB Tag Game.
I found this salad a bit dry. It really didn't have much flavor. Sorry I don't think I will be making it again.