I was trying to follow a recipe for this pasta salad but ended up making it my own way. A cold pasta salad is always a perfect summer dish. This one is particularly healthy and light with the tuna and vegetables.
Tuna Salad with Farfalle
1 large can tuna chunks in oil
2 tbsps. olive oil
1 large garlic clove, minced
1/2 c. sliced mushrooms
2 small zucchini, diced
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 tsp. dried basil
8 ounces farfalle noodles
juice of 1 large lemon
romaine lettuce leaves torn in pieces
cherry tomatoes for garnish
extra virgin olive oil
salt and pepper to taste
Drain oil from tuna into large skillet. Place tuna in large bowl and separate into chunks, set aside. Add olive oil to the skillet and heat. Add minced garlic, mushrooms, zucchini and bell peppers. Cook over medium heat, stirring occasionally until vegetables are tender. This wil take anywhere from 5-10 minutes depending on how cooked you want your veggies. Add basil and stir a few times. Let vegetables cool while noodles are cooking.
Cook noodles according to package directions, run cold tap water over it to cool.? Add noodles and cooked vegetables to the tuna, along with pepper, salt lemon juice and about 2 tbsps. extra virgin oil for flavor. Toss and refrigerate at least 30 minutes.
Arrange on a platter lined with lettuce leave and garnish with cherry tomatoes. Top with shredded cheese of your choice.