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Title: Fresh Summer Pasta Salad
Categories: Pasta, Vegetables, Squash, Sauces, Fruits
Yield: 12 servings

4 c Uncooked campanelle or
- spiral pasta
2 md Carrots; fine chopped
2 md Peaches; chopped
11 oz Bag light tuna in water
1/2 c Sliced celery
1/2 c Julienned cucumber
1/2 c Julienned zucchini
1/2 c Fresh broccoli florets;
- chopped
1/2 c Grated red cabbage
1/2 ts Salt
1/2 ts Pepper
2 c Caesar salad dressing

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.

Cathy Orban, Chandler, Arizona

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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