29 December 2015

Crunchy Veggie Tuna Pasta Salad

This is a lovely salad served chilled on a bed of lettuce and garnished with cherry tomatoes. It packs well for lunches and picnics too.

2 cups small pasta shells, uncooked
1/4 to 1/2 cup your favourite creamy salad dressing
1/2 cup diced zucchini
1/2 cup diced carrots
1/4 cup diced celery
1/4 cup diced onion
2 x 185g cans tuna in water, drained
Salt and pepper to taste

Cook pasta according to directions, drain well. In a large bowl, put the drained pasta, add the dressing, and toss until well blended. Add the veggies and mix again. Lastly add the tuna and toss gently, making sure you don't break the tuna up too much.  You still want some chunks, not totally shredded. Taste and add salt and pepper if needed. Cover and put in refrigerator to chill until ready to serve. Makes 2 good size servings or 4 small servings.

Notes: You can add whatever vegetables you like or have to this salad. Tiny tomatoes, capers, olives, cucumber all make great additions.

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