Since I haven’t had a chance to get my Branson vacation set up yet I had cause to forget the time and didn’t go grocery shopping. Cupboard luckily wasn’t bare.
2 cans of tuna
1/4 cup salad dressing
1 tsp sour cream
four lettuce leaves
1 cup dry seashell pasta
1 celery stalk
1/4 onion
pepper
finely shredded mozzarella
parmesan cheese
Get the water boiling in a two quart saucepan and cook the pasta as directed. Remember to stir every two minutes to prevent sticking at the bottom.
To save time and get consistent bits, I use a mandoline to slice the celery and onion, then do a quick dice on a cutting board. The smaller the bits and longer the dish sits after prep the better the flavors mingle.
Toss all but the pasta in a large bowl, set aside, drain/chill/drain the seashell pasta for five minutes. Toss the pasta in the bowl, fold a few times, pepper to taste (no salt) and move to a smaller bowl that can be sealed. Store in the refrigerator until time to serve.
When ready to serve roll/fold the lettuce leaves and tear off into bite size pieces. Create a bed on each serving plate, top with pasta salad, sprinkle mozzarella and parmesan cheeses.
Serves 2-3 people.
