|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 5 | cups elbow shaped | Macaroni, dry, enriched | 1 | cup | bean sprouts | 1/2 | cup, chopped | broccoli florets | 1/2 | cup, grated | Carrots, raw | 1 | cup, diced | celery, diced | 1 2/3 | cups, slices | Cucumber | 1 | tablespoon | garlic minced | 1/4 | cup, chopped | green onions | 3/4 | cup, chopped | Peppers, sweet, red, raw, chopped | 4 | medium (3/4" to 1" dia) | Radishes, sliced | 2 | large whole (3" dia) | tomatoes, peeled and chopped | 2/3 | cup, chopped | zucchini | 2 | can (12.5 oz), drained | tuna | 1 | cup | Chickpeas (garbanzo beans, bengal gram), mature se | 10 | tablespoons | caesar salad dressing, kraft |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In a large pot bring water and a dash of salt to a boil. Add macaroni and cook for 15 minutes or until al dente. Drain and rince in cold water to chill, set aside. | | 2 | While macaroni is cooking, prepare vegetables. Combine in a large bowl. | | 3 | Add macaroni and combine. | | 4 | Toss in chickpeas and tuna. | | 5 | Add ranch dressing and toss to coat. | | 6 | Serve with multigrain rolls |
|
