Pasta may be on your boating menu for a dinner. Consider cooking extra, drain and rinse with water. Refrigerate the leftovers from dinner and plan a salad for next day's lunch or dinner as follows:
4 Cups of pasta, cooked
3 Cups carrots, shredded
3 Cups zucchini, shredded
2 (6 oz.) cans tuna, drained well
3/4 Cup of creamy Italian salad dressing
To Assemble:
Place the pasta into a bowl.
Carefully fold the carrots and zucchini into the pasta.
Add tuna and stir gently until blended in well.
Pour the dressing over the mixture. Mix until all the ingredients are coated well.
Refrigerate at least 2 hours but no more than 24 hours being sure to stir before serving.
Makes 6 servings
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