Picnic and BBQ season is upon us--yay!--and I think neither are complete without a pasta salad. There are so many iterations, and I have yet to meet one I don't like. I love everything from an Asian noodle salad with a spicy peanut butter dressing to a more traditional one made with penne, summer vegetables, and Italian salad dressing.
I made a slightly traditional one last night that was perfect once a balsamic vinaigrette was added at the last minute. It was even better today. Tote it along on your next picnic (just remember to keep it cold; food poisoning is never fun!).
Pasta Salad with Tuna, Roasted Peppers, Capers, and Red Onion
Yield 4 servings
1/2 pound penne or rotelle pasta
2 tins tuna, preferably oil-packed, drained
3 roasted red and/or yellow peppers, freshly roasted (and peeled) by you or jarred, chopped into bite-size pieces
2-3 tablespoons capers, drained
1/4-1/3 cup finely chopped red onion
Salt and pepper
Good balsamic vinaigrette
Bring a large pot of water to a boil, add salt, and cook the pasta til done, about 8 minutes. Drain.
Meanwhile, in a large bowl, combine the tuna, peppers, capers, and onion. Season with salt and pepper and add pasta. Stir to combine then douse with vinaigrette til evenly coated. (Be sure not to drown the salad in vinaigrette, though; you want to taste the ingredients.)
Serve immediately at room temperature or chill and serve later.
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