Pasta Salad with Lentils and Tuna

Pasta salad features bow tie pasta combined with blanched carrots, red lentils, crumbled tuna, quartered cherry tomatoes, diced celery, olive oil, chopped fresh parsley, coarse salt and ground red pepper flakes.

Ingredients -

7/8 pound Bow Tie, cooked al dente, drained, cooled
2/3 pound (1-1/3 cups) drained Cooked Red Lentils (from a can will be fine)
1/2 pound Tuna Packed in Oil, drained and crumbled
2 Carrots, peeled
12 Cherry Tomatoes, quartered
1 stalk Celery, diced
1/2 cup Olive Oil
1 small bunch Parsley, chopped
Coarse Salt, to taste
Ground Red Pepper Flakes, to taste

Preparation:

1. Bring a pot of water to a boil.

2. Add the carrots and boil until they are soft.

3. Rinse them under cold water.

4. Dice.

5. Transfer the pasta to a large bowl.

6. Add the lentils, tuna, carrots, tomatoes, celery, olive oil and parsley.

7. Season the mixture with salt and red pepper to taste.

8. Chill for 2 hours then serve.

Pasta Salad Making Tips -

Artichokes

When buying artichokes, look for those that are tight, firm and heavy for their size. The skin should be smooth and the artichoke should have a nice globe shape.

Pasta Salad Making Tips -

Radicchio

Instead of using red cabbage, for a change of pace, try using radicchio a cabbage like leafy like vegetable.

Recipe Ideas:

Pasta Salad with Lentils and Tuna

Pasta Salad with Shrimp and Olives

Penne Pasta Salad

Perfect Pasta Salad

Pizza Pasta Salad

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