Friday, August 25, 2006

Tuna-Pasta Salad © 2004

I realize that his recipe and the book it came from can't be considered 'retro,' but this looked like a nice cool recipe, and since it's been in the 100's for weeks now, here in Texas, anything cool is okay by me! Plus, a friend of mine just sent me these recipe booklets (available at your local Dollar General for just $1!) and I wanted to share some of them.

6 ounces spinach or tricolored corkscrew noodles, uncooked
1/2 cup sliced green onions
1/2 cup sweet yellow or orange green pepper strips
1/2 cup sliced ripe olives*
1 cup halved cherry tomatoes
1 carrot, scraped and shredded
2 (6 1/2-ounce) cans chunk light tuna, drained and flaked
1/2 cup vegetable oil
3 tablespoons white wine vinegar
2 tablespoons lemon juice

3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 green onion, cut into 1-inch pieces
1 larger clove garlic, halved
Lettuce leaves

Cook pasta according to package directions; drain. Rinse with cold water; drain. Combine pasta and next 6 ingredients. Set aside.
Combine oil and remaining ingredients except lettuce leaves in an electric blender, and process until mixture is smooth.
Pour dressing over salad, and toss gently. Cover and chill at least 8 hours, stirring occasionally. Spoon salad over lettuce leaves, using a slotted spoon. Yield: 6 to 8 servings

*I prefer black olives, plus, I'm not sure why the recipe calls for 'light' tuna THEN calls for vegetable oil. It seems like you could just use the tuna in sunflower oil and add less vegetable oil. Kind of redundant...just an observation.

Family Living: Hooray for Salads


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