Simple Tuna Pasta Salad

This tuna pasta salad comes together quickly and is perfect as a side dish or stand alone meal. 

Pasta salad is a great way to combine pantry staples and use up small quantities of raw or leftover roasted vegetables lingering in your fridge.

    Yield: (4) 1 cup servings

    Prep Time: 10 minutes

    Cook Time: 15 minutes

Ingredients

• (1) 5oz. can chunk tuna in water (use 2 if eating as a meal)
• 8oz. rotini pasta (farfalle or elbows would also work well)
• 1/4 of a medium onion (red or sweet)
• 1/2 red bell pepper
• 1/2 green bell pepper
• 2 roma tomatoes, or 1 pint cherry tomatoes
• 1/3 - 1/2 of an English cucumber, peeled
• 10 baby carrots, or 1 medium carrot (peeled)
• 1/2 cup Parmesan peppercorn dressing
• salt and pepper to taste

Directions

1. Boil pasta in salted water until tender. Drain and set aside to cool.
2. While pasta is cooking. Dice the bell peppers, onion, and carrot into small bite sized pieces. Slice the cucumber into quarter moons, de-seed and dice the tomatoes. If using cherry tomatoes, slice in half.
3. Once pasta is cooled, combine veggies, tuna (drained), dressing, and pasta into a bowl. Mix until combined. Salt and pepper to taste.

Make it Your Own

• Add Parmesan for added saltiness, or cubed cheddar cheese for a sharp contrast
• Add a squirt of lemon for freshness.
• Use what you have on hand for veggies - celery, fresh peas, zucchini,or broccoli would all be great additions.
• Change up the dressing by using your favorite creamy or vinaigrette dressing.
• Alternatively, combine lemon juice, mayo, and garlic powder for a simple, creamy dressing.
• Don't like mayo? 3 parts oil to 1 part acid (lemon juice would be best here) and 1tsp Italian seasoning is simple and fresh.
• Sub 1 can of tuna for 1/2 cup cooked small white beans.
• Sub shredded chicken for the tuna.
• Use roasted veggies instead of raw.

Let me know if you give it a try!