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Here’s another “you can’t mess this up” recipe. I love pasta salads, but sometimes they can be a little heavy. So I lighted this up a little, and I also use whole grain pasta. I prefer the Ronzoni brand, because 1) the name is Italian, so they must know what they’re doing, and 2) it doesn’t get mushy.

Tuna Pasta Salad

1/2 box Ronzoni Healthy Harvest Rotini
2 cans of solid Albacore tuna, broken with a fork
1/2 cup sliced green olives
1 cucumber, seeded and chopped
2-3 tb chopped, fresh dill
2 cups broccoli, raw, and cut into bite-sized pieces
3-4 large radishes, sliced as thin as possible
2 tb mayo
1/4 c of balsamic and extra virgin oil dressing, mixed 1/2 and 1/2
fresh spinach
alfalfa or broccoli sprouts

Boil the pasta until al dente. It should have the littlest bit of bite left. Rinse under cold water so it stops cooking. Meanwhile, break up the tuna in a large bowl. Combine with everything except the mayo and dressing. Add the pasta. Fold the mayo into the salad. Pour the balsamic dressing over and mix well.

I love to eat this over a big bed of baby spinach with some sprouts tucked in.

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