Tuna & Veggie Pasta Salad

Recipe by Concoctionista
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (6 ounce) cans tuna in water, drained
  • 12
  • 13
    cup Italian dressing
  • 4
    cups pasta, cooked, rinsed in cool water & drained (any pasta, I used wacky mac veggie spirals)
  • 1
    (16 ounce) bag frozen vegetables, cooked and cooled (I used california mix)
  • 13
    cup parmesan cheese, grated
  • 1
    teaspoon herbes de provence
  • 1
    dash celery salt
  • 1
    dash dill
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DIRECTIONS

  • Cook the pasta in water with a dash of salt.
  • Combine all other ingredients in a large bowl with a lid.
  • When pasta is cooked through, drain and rinse in cold water.
  • Add pasta to other ingredients & mix thoroughly.
  • Let sit in fridge for several hours before serving.
  • May be served over a garden salad, baked potato, with crackers. This recipe is versatile & can be tweaked to your taste. Could be made gluten free if use gluten free pasta.
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