One of the very first recipes I posted here was for Tuna Pasta Salad, but I stopped making it for a few years once Alex started eating real food because it wasn’t something we could share with him. I began making it again recently, although the kids don’t like it. For them, I just set aside some plain pasta and toss it with a little butter, and serve it with some fruit and artisan bread.
My new version of this pasta salad is lower carb – I’ve cut back on the amount of pasta and increased the amount of tuna. I’ve also eliminated one of my favorite ingredients, the pine nuts, because of allergy issues.
Tuna Pasta Salad 2010
Serves 4 to 6
6 oz tri-color rotini pasta (like Wacky Mac) or other short pasta
1 lb broccoli, cut into florets
1/4 cup extra virgin olive oil
2 garlic cloves, minced or grated
1 tablespoon dried basil
1 tablespoon dried oregano
1/4 cup oil-packed sun-dried tomatoes, cut into thin strips
1/4 cup kalamata olives, sliced
3 cans chunk light tuna packed in water, drained
1/2 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 cup grated parmesan cheese
2 cups shredded lettuce, optional
1. Cook pasta according to package directions. You can either steam the broccoli separately, or just add it to the pasta in the four minutes to blanch. Drain pasta (and broccoli, if cooking together) and set aside.
2. In the same pot that you cooked the pasta in, heat the olive oil, garlic, basil and oregano over medium heat. When the garlic and herbs are sizzling, add the sun-dried tomatoes, olives, tuna, balsamic vinegar and salt. Stir to combine. Add the pasta, broccoli and parmesan cheese and toss to combine. Serve over shredded lettuce, if desired.