1/2 cup mayonnaise
1/2 teaspoon dried tarragon, crushed
3 cups chilled cooked mostaccioli or elbow macaroni
2 stalks of celery, sliced
1 6-1/8-ounce can solid white tuna in water, drained and broken into bit-sized pieces
1 14-1/2-ounce can peas and carrots, drained
In a large bowl, combine mayonnaise and tarragon. Add pasta, celery and tuna.
Gently stir in peas and carrots. Cover serving plates with lettuce, if desired. Top with salad.
Garnish, if desired.
Healthy Hint: Use light mayonnaise instead of regular mayonnaise.
Recipe makes 4 servings.
Did You Know?
The name tarragon comes from the French word for "dragon," esdragon. It was credited with being able to treat snakebite and ease fatigue; pilgrims in the Middle Ages put sprigs of it in their shoes before starting their journeys.
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