Tuna-Stuffed Shells With Tomato-Basil Vinaigrette

• 16 uncooked jumbo pasta shells (conchiglioni)
• 13 cup mayonnaise or 13 cup salad dressing
• 2 teaspoons dried basil leaves
• 14 teaspoon salt
• 2 (6 1/8 ounce) cans solid white tuna packed in water, drained and flaked
• 1 large carrot, shredded (1 cup)
• 1 small zucchini, shredded (1 cup)
• 1 small onion, chopped (1/4 cup)
• lettuce leaf
• 2 large tomatoes, seeded and chopped (2 cups)
• 2 tablespoons chopped onions
• 2 teaspoons dried basil leaves
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 18 teaspoon salt
• 18 teaspoon pepper

1. Cook pasta shells as directed on package.
2. While pasta is cooking, prepare Tomato-Basil Vinaigrette.
3. Mix mayonnaise, basil and salt in medium bowl.
4. Stir in tuna, carrot, zucchini and onion until evenly mixed.
5. Drain pasta.
6. Rincse with cold water; drawin.
7. Fill each pasta shell with 1 rounded tablespoon tuna mixture.
8. Line serving platter with lettuce leaves.
9. Arrange shells on lettuce.
10. Serve with tomato basil vinaigrette.

pasta shells, mayonnaise, basil, salt, solid white tuna, carrot, zucchini, onion, tomatoes, onions, basil, olive oil, red wine vinegar, salt, pepper

Taken from www.food.com/recipe/tuna-stuffed-shells-with-tomato-basil-vinaigrette-408894 (may not work)