This summer has already been the hottest I can remember. We’re
in no mood to use the oven, and even the idea of a hot meal has lost all its
appeal. Instead, we’re enjoying smoothies, fresh fruit, and salads. Lots and
lots of salads.
Tuna Pasta Salad
8 ounces penne
7 ounces solid white tuna in water
One small onion, diced
1 medium cucumber, peeled, seeded and diced
1 pound cherry tomatoes, halved
12 ounces frozen peas
1/2 cup mayonnaise
1/2 tablespoon lemon juice
3/4 cup thick cut shredded cheddar
Salt and pepper to taste
Prepare pasta as package directs – to al dente. Rinse and
drain. Add pasta, onion, cucumber, tomatoes and peas to a large bowl and gently
toss. In a smaller bowl, combine mayonnaise and lemon juice. Add to large bowl
with cheese, salt and pepper. Stir to coat. Cover and refrigerate at least an
hour before serving.
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