When I heard we were going to do pasta for our recipe swap this week I couldn’t wait. Pasta is quite possibly my favorite food of all time. In fact, my first two years of college I ate pasta every night for dinner. Sometimes I had it with red sauce, sometimes with white, and other times with butter, garlic, and cheese. So when we were given our recipes, I wasn’t sure what to think about the tuna pasta salad.
Don’t get me wrong, I like a good pasta salad but thinking about putting tuna in it wasn’t very appetizing. I decided to just go for it, making about half of the recipe in case I didn’t like it. Turns out, it was really good! The tuna in oil has a very subtle flavor that mixes well with the pasta. I love the combination of red peppers, sun dried tomatoes, onions, and feta. Topped with a little lemon juice, vinegar, and olive oil, this is a very light tasting pasta salad. It isn’t bogged down by a heavy dressing and it is perfect as a summer side dish.
Tuna Pasta Salad (adapted from Simple Gourmet Cooking )
1/2 pounds rotelle or elbow pasta, cooked and cooled
2 cans albacore tuna packed in oil (I used packed in olive oil with garlic), undrained
1/4 c. chopped onion
2 T. capers, drained
1/4 c. sundried tomatoes, chopped
1/2 red bell pepper, chopped
3 oz. feta, chopped
3 T. olive oil
1 T. red wine vinegar
Juice from half a lemon
1 t. salt
1/2 t. pepper