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    Tuna and Tomato Pasta Salad


    Source of Recipe


    LazyGourmets.com

    4 cups elbow macaroni; cooked, rinsed
    28 oz can diced tomatoes, drained
    1 large cucumber, peeled, seeded, coarsely chopped
    12 oz can tuna, drained, flaked
    3/4 cup shredded carrot
    3/4 cup mayonnaise
    1/2 cup sliced green onion
    fresh basil to taste
    Salt and ground black pepper to taste

    Combine all ingredients in large serving bowl, toss until evenly
    coated. Cover and refrigerate for at least 20 minutes to allow
    flavors to blend.
 

 

 

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