Ingredients for Tuna Salad Jumbo Shells
- Jumbo Pasta Shells
- 1/2 cup mayonnaise
- 2 tablespoons sugar (plus 1 tablespoon for dressing)
- 2 (5 ounce) cans tuna (drained)
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell pepper
- 1/2 cup shredded carrots
- Fresh Parsley
- 1/2 cup sour cream
- Cider Vinegar
- 1 teaspoon celery seed
- 1/2 teaspoon onion powder
- Lettuce Leaf
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How to Make Tuna Salad Jumbo Shells
- Cook 1 pound jumbo pasta shells according to package directions until al dente. Rinse under cold water and drain thoroughly.
- In a large bowl, whisk together 1/2 cup mayonnaise and 2 tablespoons sugar until smooth.
- Gently fold in 2 (5 ounce) cans tuna (drained), 1/2 cup finely chopped celery, 1/4 cup finely chopped red onion, 1/2 cup finely chopped green bell pepper, 1/2 cup shredded carrots, and 1/4 cup chopped fresh parsley.
- Spoon the tuna salad mixture generously into the cooked pasta shells.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- While the tuna salad chills, prepare the dressing: In a small bowl, whisk together 1/2 cup sour cream, 1 tablespoon sugar, 2 tablespoons white vinegar, 2 tablespoons mayonnaise, 1 teaspoon celery seed, and 1/2 teaspoon onion powder.
- Arrange fresh lettuce leaves on individual plates.
- Place the chilled stuffed jumbo shells on top of the lettuce.
- Drizzle generously with the sour cream dressing and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
37g
Fat
11g
Carbs
3g
