Tuesday, July 15, 2008

Bowtie Salad with Tuna & Veggies

Pinch pepper
Pinch salt
1/4 cup olive oil
1/4 cup lemon juice
8 ounces green beans, trimmed and cut into 1- or 2-inch lengths
1/2 pint cherry tomatoes, halved (about 12 tomatoes)
2 cans (3.5 ounces each) tuna packed in water, drained
12 ounces stubby shaped pasta, such as rotelle, elbows, small egg bows, or penne
2 tablespoons mayonnaise

This recipe calls for green beans and cherry tomatoes, but you can add any vegetables your family likes to eat. Some other suggestions: cut-up broccoli, snow peas, asparagus, sweet red pepper.

Large saucepan
Measuring cups
Measuring spoons
Large bowl
Colander or strainer
Can opener
Large spoon

1. In a large saucepan of lightly salted boiling water, cook the pasta according to package directions until tender, about 8 to 12 minutes, depending on the type and shape of pasta you use. Add the green beans for the last 4 minutes of cooking time.

2. Meanwhile, in a large bowl, whisk together the olive oil and lemon juice. Whisk in the mayonnaise and a pinch each of salt and pepper. Set aside.

3. Drain the pasta and green beans and add to the bowl with the lemon dressing. Toss until just coated. Add the tomatoes and the tuna. Toss gently, just to combine. Serve at room temperature.

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