Cook pasta according to package directions; rinse in cold water and drain. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate. For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder. Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing. Yield: 5 servings. NOTES : "These light, fresh-tasting stuffed shells really star as part of a luncheon menu. I came up with this distinctive combination of ingredients by accident one day using leftovers from other recipes. Its a cool summer main dish." Submitted by Phy Bresse, Lumberton, North Carolina. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #688 by NGavlak@aol.com on Jul 23, 1997
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|Serving Size: 1 Serving (237g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 205 (40%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 11g|
|Cholesterol 40.2mg||12 %|
|Sodium 454.1mg||16 %|
|Potassium 173.8mg||5 %|
|Total Carbohydrate 76.7g||23 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 76g|
|Protein 4.6g||7 %|
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Calories per serving: 517
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