Tuna Salad Italiano

 

2

cups uncooked small pasta shells (7 oz)

4

small red potatoes, cut in half, sliced

2

cups frozen cut green beans

1

tablespoon olive or canola oil

1

can (6 oz) tuna in water, drained, flaked

1

medium tomato, seeded, chopped (about 3/4 cup)

8

medium green onions, sliced (1/2 cup)

1/2

cup Italian dressing

2

hard-cooked eggs, sliced

• 1 In 4-quart saucepan or Dutch oven, cook pasta as directed on package, adding potatoes and frozen green beans during last 5 to 7 minutes of cook time; cook until vegetables and pasta are tender. Drain.
• 2 In large bowl, gently toss cooked pasta, potatoes and green beans with oil.
• 3 Stir in tuna, tomato and onions. Pour dressing over salad; stir gently to coat. Top with hard-cooked eggs. Serve immediately or if you have more time, refrigerate salad until chilled.