Ingredients:
1 lb vary-coloured pasta shells ( I get the imported Italian stuff as the colours stay brighter and prettier after cooking)
2 (15 1/2 ounce) cans kidney beans, drained
2 (11 ounce) cans canned corn niblets, drained
2 (6 ounce) cans tuna packed in oil, one drained, the other not
1 red peppers, chopped into small pieces
1 green peppers, chopped into small pieces
1 yellow peppers, chopped into small pieces
1 red onions, minced
10 gherkins, chopped
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
3/4 cup mayonnaise ( I always use Hellman’s)
1/2 cup grated parmesan cheese
Directions:
Cook the pasta until al dente.
Drain and run under cold water.
Drain well.
In a large bowl, combine pasta with kidney beans, corn, tuna (including the oil in one tin), onion, peppers and gherkins.
Combine all dressing ingredients and pour over pasta.
Toss to coat and refrigerate for at least 1 hour before serving to cool and blend flavours.
This is great even 2-3 days after making!
Servings: 10-12
Time preparation: 15 min.
Time total: 27 min.