Both these pasta salads use pasta shells and tuna.
Large shells
12 or 13 large pasta shells
3 green onions
1/2 can tuna
1/2 c tomato wedges
6 cornichons
1 T capers
10 spinach leaves
3 rosemary sprigs
Boil pasta according to package directions. Drain.Place spinach leaves on plate.Stuff shells with tuna. In this photo, 4 were open so they were cupped and filled with tomato wedges and capers and placed in the center with closed tuna filled shells on edge. Cut and clean 3 green onions. Use onions, cornichons, remaining sliced green onion tops, and rosemary as garnishes. A vinaigrette or other dressing is to be added (not pictured).
Small shells
8 oz small pasta shells
2 green onions, sliced
1/2 broccoli florets
1 can tuna
1/4 c olive oil
1/4 c rice vinegar
Boil shells according to package directions. Drain. Combine with onions, broccoli, tuna and vinegar oil mixture. Stir and refrigerate.
