Refreshing, light suppers to calm down the heat in your life. Tuna and Pasta is a classic combination, throw in some diced red bell pepper for color, crunch and flavor to ramp up this classic dish. And, if you want to skip the mayonnaise there is a suggestion on how to do that.
- 1 box cellantani pasta
- 1 cup finely chopped red bell pepper
- 1/2 cup chopped fresh parsley (or 2 tbsp. dried)
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 2 (6-ounce) cans solid white tuna in water, drained
- 1 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 tsp. granulated garlic or 1 minced clove garlic
- 1/4 teaspoon freshly ground black pepper
- 1 box pasta
- 1/3 cup fresh lemon juice (or the kind in the bottle would do)
- 2 tbsp. extra virgin olive oil
- 1-2 tbsp. capers
- Cook the pasta according to the box directions.
- If you are making the "lighter" version, whisk the olive oil, lemon juice, salt and pepper and the minced garlic in a separate bowl. Then add it to the pasta and tuna, red peppers, celery, onion and parsley and give it a good toss.
- Otherwise, add the drained tuna to the pasta along with the onion, celery, red peppers and the seasonings and fresh parsley.
- Add the mayonnaise and stir well to incorporate. Cool down in the refrigerator before serving. If the pasta salad seems to dry add a touch more mayonnaise.
Cook's Note: You can ramp this up to a whole box of pasta and 2 cans of tuna which is what I did. My husband said, "Best tuna pasta salad I've ever had."