Tuna-Stuffed Jumbo Shells Recipe

"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. — Phy Bresse, Lumberton, North Carolina"

• Ready In: 1 hr 25 mins
• Serves: 5

Ingredients

• 10  jumbo pasta shells
• 1⁄2 cup mayonnaise
• 2  tablespoons sugar
• 1 (12 ounce) can tuna, drained
• 1  cup  diced celery
• 1⁄2 cup  diced green onion
• 1⁄2 cup  diced green pepper
• 1⁄2 cup  shredded carrot
• 2  tablespoons  minced fresh parsley
• 1⁄4 cup sour cream
• 1⁄4 cup sugar
• 1⁄4 cup cider vinegar
• 2  tablespoons mayonnaise
• 1  teaspoon celery seed
• 1  teaspoon onion powder

Directions

1. 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.
2. 2. For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder.
3. 3. Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing.