Ingredients
2
cups uncooked small pasta shells (7 oz)
4
small red potatoes, cut in half, sliced
2
cups frozen cut green beans (from 1-lb bag)
1
tablespoon olive or vegetable oil
1
can (6 oz) tuna in water, drained, flaked
1
medium tomato, seeded, chopped (about 3/4 cup)
1/2
cup sliced green onions (8 medium)
1/2
cup Italian dressing
2
hard-cooked eggs, sliced
Preparation
In 4-quart saucepan, cook pasta as directed on package, adding potatoes and frozen green beans during last 5 to 7 minutes of cooking time; cook until vegetables and pasta are tender. Drain.
In large bowl, gently toss cooked pasta, potatoes and green beans with oil. Refrigerate until chilled, about 1 hour 30 minutes.
Stir in tuna, tomato and onions. Pour dressing over salad; stir gently to coat. Top with hard-cooked eggs.
