Tuna Veggie Salad

Tuna Veggie Salad

What you need

-8 oz package of pasta shells

-2 small yellow squash, diced

-2 small zucchini, diced

-15 oz can pinto beans, drained & rinsed

-11oz can mexican corn, drained

-12 oz tuna, drained

-1 cup creamy italian dressing

What you do:

-Cook pasta and drain, then rinse in cold water

-place squash & zucchini in a saucepan with around 3/4 cup water. Cook on med. heat for about 12 minutes or until they are barely tender. Drain

-Combine all of the ingredients, except the creamy italian dressing,in a large bowl and place in teh refridgerator for about an hour.

-Remove from the refridgerator and add the dressing. Mix Well.