Ingredients
4 cups uncooked campanelle or spiral pasta2 medium carrots, finely chopped2 medium peaches, chopped1 pouch (11 ounces) light tuna in water 1/2 cup sliced celery1/2 cup julienned cucumber1/2 cup julienned zucchini1/2 cup fresh broccoli florets, chopped1/2 cup grated red cabbage 1/2 teaspoon salt1/2 teaspoon pepper2 cups Caesar salad dressing
Preparation
Cook pasta according to package directions for al dente. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add carrots, peaches, tuna, celery, cucumber, zucchini, broccoli, cabbage, salt and pepper. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 3 hours before serving.
