Recipe by evewitch
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.
Top Review by pink cook
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.
- 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
Directions See How It's Made
- 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.