Title: Tuna-Stuffed Jumbo Shells
Categories: Lunch Salad Taste
Yield: 5 Servings

10		Jumbo pasta shells
1/2	c	Mayonnaise
2	tb	Sugar
12	oz	Tuna; drained
1	c	Celery; diced
1/2	c	Green onions; diced
1/2	c	Green bell pepper; diced
1/2	c	Carrot; shredded
2	tb	Minced fresh parsley
		Creamy celery dressing:
1/4	c	Sour cream
1/4	c	Sugar
1/4	c	Cider vinegar
2	tb	Mayonnaise
1	ts	Celery seed
1	ts	Onion powder
		Lettuce leaves and red onion rings, optional

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. For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder. Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing. Yield: 5 servings.

NOTES : "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." Submitted by Phy Bresse, Lumberton, North Carolina. Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Taste of Home, June/July, 1997

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