Pasta Salad with Tuna, Olives and Parsley |
|
 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 1 |
|
If you have basil, oregano, mint or other fresh herbs, chop them up and toss in the salad. Ingredients:
salt and pepper |
1 pound curly pasta such as fusilli |
1/2 cup olive oil |
1/2 teaspoon grated lemon zest |
1/4 cup lemon juice |
1 pint cherry tomatoes, halved |
1 12-oz. can oil-packed chunk light tuna, drained, flaked |
1/2 cup pitted black olives, chopped |
1/2 small red onion, sliced |
1/4 cup chopped fresh parsley |
Directions:
1. Bring a pot of salted water to boil. Add pasta and cook until tender, about 12 minutes, or as package label directs.
2. In a bowl, whisk oil, lemon zest and juice and 1/2 tsp. salt. Drain pasta; add to bowl with dressing. Add tomatoes, tuna, olives, onion and parsley and toss well. Let cool to room temperature, season with salt and pepper, if desired, and serve.
|
|