Tuesday, July 24, 2012

Tuna Pasta Salad

Recorded July 22, 2012. Adapted from Jeremy and Suzanne's pasta salad dish.
8 oz penne rigate, cooked until tender in salted water
1 c grape tomatoes, halved
6 oz mozzarella, cut in cubes
1/4 c thinly sliced red onion
1 can Italian tuna packed in olive oil
2 T flat parsley or basil, minced
2 T lime juice
3 to 4 T vinaigrette dressing
salt and pepper to taste
Chill the drained pasta and place in a large bowl. Fold in the additions and then fold in the dressings. Adjust the seasonings. Serve cold as a light lunch or as part of a summer supper.  Variations For some crunch, toss in a handful of garlic croutons or bite-size pieces of iceberg lettuce.

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