Tuna Pasta Salad

Great warm as an entree served with fruit or applesauce and French bread. Refrigerate leftovers. Tastes great cold.

Yield: 4 servings
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  • 1 large bag(s) Corkscrew pasta Follow directions on bag.
  • 2-3 bunch(es) Broccoli
  • 6 Carrots
  • Lots clove(s) Garlic Peeled and chopped.
  • To taste Parmesan cheese Grated
  • Salt, pepper, olive oil


  1. Cook and drain pasta according to directions on bag. Wash and cut broccoli into bite-sized pieces. Scrape carrots and cut into 1-2 inch sticks. Peel and chop garlic. Heat olive oil (cover bottom of pan) in skillet or wok. Add vegetables and stir fry just until tender but still crunchy. Do not overlook pasta or veggies. Stir all together. Grate Parmesan cheese on top and stir in. Add more cheese on individual servings. Salt and pepper if needed.
November 2014

This recipe is a personal recipe added by BWilson and has not been tested or endorsed by MyRecipes.

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