Bring all the hostages home.
Tuna Pasta Salad
Tuna is an unsung hero of the pantry. It’s versatile, shelf stable and economical. Add vegetables, swap out tuna for salmon or chicken, or develop it as a vegan recipe. The salad lasts for several days in the refrigerator and can be prepped ahead of time. The multi-colored bell peppers create a bright presentation that is also delicious.Tuna Pasta Salad is a perfect solution when your fridge is low! Great for lunch or dinner, it’s also a fantastic choice for work or school lunch boxes! This recipe checks all the boxes!
#fish #pasta #acidfree
Foodie Lit
This need to prove oneself, author Bettina Szedlak told me, is an incredibly fitting theme for the YA genre. She blends Biblical and Classic Mythical symbols with her imagination to develop images of good and evil, of conflict and of guiding forces. The young character often goes on a quest, fights the dark, gains allies, confronts pain and succeeds in growing towards maturing, finding strength along the way.
Transformation in times of challenge is always inspiring. There is no doubt that Annie’s Sky will capture the imagination of young and more mature adults. Even in maturity, humans continue to be challenged and how we meet those trials determine our journeys and our destinations.
Tuna Pasta Salad
Serves 2-3 as a meal, 4-5 as a salad.
1 cup small or chunky pasta, such as farfalle
1 small cans of tuna, drained
1 1/2 cups mixed color bell peppers: yellow, orange, red and/or green, small chopped
1/2 cup thinly sliced fennel
1 cup chickpeas, drained, rinsed
1 tablespoon olive oil
1 radish, minced
1/2 cup pitted black olives, chopped
2 tops of green onions, chopped. optional
Vinaigrette
Juice from 1 lemon or 1 tablespoon Apple Cider Vinegar
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
3 sprigs fresh dill, leaves finely sliced or cut with a scissors or 1 teaspoon dried dill
-
Cook pasta al dente according to package directions. Rinse and drain pasta.
-
Preheat oven to 375F. Drain and rinse the chickpeas. Place on parchment lined oven proof pan. Drizzle with olive oil. Roast chickpeas for 25 minutes or until crispy.
-
Add bell peppers, fennel, tops of green onions, chickpeas and black olives.
-
Mix vinaigrette ingredients, whisking until the vinaigrette thickens. Pour vinaigrette on top of pasta mixture and gently toss. Taste and add salt and pepper.
-
Sprinkle dill on top. Serve. Refrigerate if not serving immediately. Salad holds up well for several days.
Tip: Make the vinaigrette and prep vegetables the day before. On the serving day, make the pasta, add the veggies and vinaigrette and toss.
Expandthetable suggestions
Add other veggies: Cherry tomatoes, red onion, sliced thinly, sliced carrots, peas
