Tuna and Pasta Salad

Fusilli pasta combined with water packed tuna, chopped scallions, sliced red bell pepper, cubed mango, chopped fresh parsley, and chopped fresh basil leaves. Pasta salad dressed with vinaigrette created from white wine vinegar, extra-virgin olive oil, crushed garlic, Dijon mustard, coarse salt, and fresh ground black pepper. Pasta salad is best served chilled.

Ingredients -

8 ounces Fusilli Pasta, cooked al dente, drained, chilled
2 (6 ounces each) cans Water Packed Tuna, drained
4 Scallions, chopped
1 small Red Bell Pepper, sliced
1 small Mango, peeled and cubed
2 tablespoon Fresh Parsley, chopped
Handful of Fresh Basil Leaves
2 tablespoon White Wine Vinegar
3 tablespoons Extra Virgin Olive Oil
1 Garlic Clove, crushed
1 teaspoon Dijon Mustard
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. In a large bowl, combine the pasta and the next 6 ingredients.

2. In a small bowl, whisk together the rest of the ingredients.

3. Pour the dressing over the salad and toss well to combine.

4. Cover and refrigerate for 2 hours.

5. When ready to serve, garnish with extra basil.

Pasta Salad Making Tips -

Water Packed Tuna

Water packed tuna comes in a number of styles and quality levels. Chunk light tuna varies from its more expensive solid white albacore counterpart a great deal, and the albacore has a higher price as well. It really depends on personal taste and budget.

Pasta Salad Making Tips -

Fresah Garlic

A head of garlic produces around a dozen cloves. Pluck off a clove, remove the outer skin and press with a glaric press of using the flat side of a large heavy knife. Place the knife on its side over the garlic clove and give the blade a good whack with your balled fist. Garlic can last several months if stored properly, but fresh garlic is the most desirable for taste and texture.

Recipe Ideas:

Tuna and Shell Pasta Salad

Tuna Macaroni Salad

Tuna Pasta Salad

Tuna Pasta Salad with Cucumbers and Tomato

Tuna Pasta Salad with Garlic and Lemon

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