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Ingredientes
- 8 ounce creamy Italian dressing
- 1 Tbsp. lemon juice
- 4 Tbsp. , water
- 1/2 tsp oregano flakes
- 1/2 tsp basil flakes
- 8 ounce small pasta, medium shells
- Â Â Or possibly fusilli
- 2 c. minced fresh vegetables*
- 1 c. tuna, chicken or possibly seafood
- Â Â cooked or possibly canned
- Â Â lettuce for salad plates
Direcciones
- *Vegetables can include all or possibly some of the following: broccoli or possibly cauliflower florets, fresh tomatoes, carrots, sweet pepper, green onion, zucchini or possibly summer squash.
- To make the dressing, put all ingredients in a large decanter, mixing well.
- Chill.
- To make the salad, cook pasta according to package directions. Drain, rinse, coat with a little dressing, and toss. This will keep pasta from sticking and preserve it for several days. Store in covered container in refrigerator.
- Before serving, heat pasta for 30 seconds in microwave, then toss with vegetables and tuna, chicken or possibly seafood. Add in a little more dressing. Serve on lettuce-lined plates.
- Yield: 6 to 8 servings.
- Colombo wrote: "This is a delightful salad which's excellent on a warm summer night." From Alice Colombo's 08/05/92 "Cook's Corner" column in "The
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 6 servings | |
| Calories 360 | |
| Calories from Fat 121 | 34% |
| Total Fat 13.67g | 17% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 683mg | 28% |
| Potassium 395mg | 11% |
| Total Carbs 43.31g | 12% |
| Dietary Fiber 4.5g | 15% |
| Sugars 4.27g | 3% |
| Protein 17.07g | 27% |
