This Tuna Salad Recipe is an easy to prepare summertime favorite. Zucchini and carrots add color and crunch to this picnic staple. Mix up a batch for outdoor potluck parties and 4th of July gatherings.
4 cups of small shell pasta, cooked and drained well
3 cups carrots, shredded
3 cups zucchini, shredded
2 (6 oz.) cans tuna, drained well
3/4 cup of creamy Italian salad dressing
Place the drained pasta into a salad bowl.
Carefully fold in the carrots and zucchini.
Blend in the tuna and stir to combine well.
Pour salad dressing over the mixture and stir to coat well.
Chill for a minimum of 2 hours, but do not exceed 24 hours.
Stir before serving.
For a little extra zing, try adding a few drops of bread-and-butter pickle juice to the dressing. Make sure to taste test before incorporating into the salad.