Tuesday, June 21, 2011
Tuna Pasta Salad
Happy Summer! I love summer with its long days, bright colorful flowers, its bounty of fresh (affordable) vegetables, and especially the stone fruits--cherries, peaches, nectarines, plums. Swimming. Grilling. I enjoy creating satisfying sandwiches and salads as meals and I have already made a few.
I made this tuna pasta salad about three weeks ago. Well, not this salad, but one just like it. I never photographed it and never really thought of blogging about it because it seemed so ordinary. After I took it to work for lunch every day for week, found myself looking forward to my lunch break, and saying, Mm-m-m in my head a lot as I ate it, I decided to rethink my original opinion of this pasta salad.
So, I made it again, just for you. I hope you enjoy it as much as I did.
Rocquie's Tuna Pasta Salad
1/2 lb. medium shell pasta, cooked and drained
2 pouches or cans tuna
6 - 8 scallions, white and green parts, sliced
1 medium zucchini, diced
1 small jar marinated artichokes hearts, quartered
2 - 3 oz. oil packed sun dried tomatoes, sliced
2 -3 plump cloves garlic, minced
several sprigs fresh dill, chopped
juice of 1 lemon
3 Tbsp., or to taste, olive oil
Salt and freshly ground black pepper, to taste
6 oz. feta cheese, cubed
Toss together the pasta, tuna, scallions, zucchini, artichoke hearts, and sun dried tomatoes. Stir in the garlic, dill, lemon juice, olive oil, and salt and pepper until well combined. Add the feta cheese cubes and mix lightly. Cover and refrigerate for several hours. Even better the next day.