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Thursday, June 14, 2012

Thursday Recipe - Tuna Noodle Salad

Summer is here and it gets hot. Who wants to cook in the heat? Pasta salads are a nice fix-ahead meal that you don't have to worry about. Nice and cool, they hit just the right refreshing note on a hot afternoon or evening. With the right ingredients, they aren't a side salad, they're the main attraction. And the variations are endless.

This one is lighter than most, it uses a vinaigrette dressing and lots of vegetables. Use tuna packed in water for an even lighter salad.

Tuna Noodle Salad

1 12 oz package salad macaroni or small elbows or other smaller pasta
2 6 oz cans tuna, packed in water
1/2 c. bell pepper, chopped
1/2 c. radishes, sliced
1/2 c. red onion, finely minced
1 cucumber, peeled and cut into small chunks
1 12 oz can olives, drained
1/4 c. dill pickles, finely chopped
1 c. pickle juice
1/2 c. balsamic vinegar or red wine vinegar
1/2 c. oil
1 t. salt
1 t. ground black pepper
1 t. rosemary, crushed

Cook macaroni according to directions. Drain and rinse with cold water. Set aside.
Mix pickle juice, vinegar, oil, salt, pepper, and rosemary. Whisk to combine.
Put macaroni, tuna, bell pepper, radishes, onion, cucumber, olives, and pickles in a large bowl. Drizzle dressing over the top. Toss to combine. Cover and refrigerate for at least 1 hour before serving.

Makes a really big bowl of salad.