Saturday, September 19, 2009

Tuna Veggie Salad

What you need
-8 oz package of pasta shells
-2 small yellow squash, diced
-2 small zucchini, diced
-15 oz can pinto beans, drained & rinsed
-11oz can mexican corn, drained
-12 oz tuna, drained
-1 cup creamy italian dressing

What you do:
-Cook pasta and drain, then rinse in cold water
-place squash & zucchini in a saucepan with around 3/4 cup water. Cook on med. heat for about 12 minutes or until they are barely tender. Drain
-Combine all of the ingredients, except the creamy italian dressing,in a large bowl and place in teh refridgerator for about an hour.
-Remove from the refridgerator and add the dressing. Mix Well.

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