This was from a SF newspaper over 25 years ago, written by Sharon Cadwallader. I no longer have the exact measurements, the dressing, and I use more tuna, but the combination is unique and satisfying. It is heavy on the crunchy vegetables. —nutcakes
cooked penne pasta
finely sliced cabbage
lemon juice or white wine vinegar
In This Recipe
Mix the salad ingredients in a large bowl.
Combine dressing. Toss with salad. Chill and serve. Will keep overnight very well, but you might want to add walnuts before serving.