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Tangy Tuna Pasta Salad

1 pound seashell pasta
1 or 2 cans tuna
1/4 c. white cider vinegar
1/4 c. granulated sugar
1/3 c. Miracle Whip (I use light)

iceberg lettuce
tomatoes
hard-boiled eggs

Cook the pasta until al dente (boil 6-8 minutes; don't overcook).
Drain and rinse the pasta with cold water. In the bottom of a
large serving bowl, mix sugar and vinegar and Miracle Whip -- the
amounts given are approximate; you can vary the sugar or vinegar
to your taste, adding enough Miracle Whip to make a dressing that
is thick enough to coat without being gloppy. Drain and rinse
tuna. Add pasta and tuna to the dressing in the bowl, mix well.
Refrigerate until chilled.

Tear lettuce into pieces, and cut tomatoes and hard-boiled eggs
into wedges. Serve pasta salad over lettuce, with eggs and tomatoes
on the side.

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2 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Rubbish, January 9, 2005 - 05:46 PM
Reviewer: Alectra Synders from London HA3 9PZ
This recipe is was rudish, it tasted like a dead raw fish.

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