LAYERED TUNA AND PASTA SALAD
(Be sure to serve this tasty salad in a glass salad bowl with straight sides so you can see all the colourful layers).
1 1/3 cups cavatelli or medium shell macaroni
4 cups shredded iceberg lettuce
1 cup chopped, seeded cucumber
1 cup chopped, seeded tomato
1 9 1/4 ounce can chunk white tuna (water pack), drained and broken into chunks or 8 ozs flaked cooked tuna
1 cup frozen peas
1 2 1/4 ounce can sliced ripe olives, drained
2 hard-cooked eggs, sliced
2 tablespoons sliced green onion Herb dressing
1/2 cup finely shredded cheddar or American cheese (2 ounces)
Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again.
Place shredded lettuce in the bottom of a 3-quart salad bowl. Layer in the following order: cooked pasta, cucumber, tomato, tuna, peas, olives, egg slices, and green olives.
Carefully spread Herb Dressing evenly over top of salad, sealing to the edge of the bowl. Sprinkle with cheese. Cover tightly with plastic wrap. Chill for 4 to 24 hours. To serve, tosslayers together lightly to mix. Makes 6 servings.
Herb Dressing: In a small mixing bowl combine 1/2 cup mayonnaise or salad dressing, 1/3 cup plain yoghurt, 1/4 cup snipped fresh parsley, 1 tablespoon snipped fresh chives, 1 tablespoon lemon juice, 1 tablespoon Dijon-style mustard, and 1/8 teaspoon pepper. Makes about 1 cup.
Nutrition information per serving: 385 calories, 21 g protein, 27 g carbohydrate, 23 g fat(5 g saturated), 100 mg cholesterol, 407 sodium, 423 mg potassium.
Bon appetit.