The weather is already starting to warm up here in Zig Zag, and we’ve been really busy working in our yard & garden during our “spare” time. This generally leaves us looking for something quick and easy to eat on the weekend, and this pasta salad really fits the bill. My hubby and I created this recipe years ago while cleaning out the fridge and not wanting to see any leftovers go to waste.
I often make this when I have leftover pasta or veggies on hand, and sometimes I just make it anyway because it’s just so good. If you don’t have any leftover pasta, just be sure you rinse, drain fully and chill any hot pasta before mixing it in with everything else. The same goes for your veggies of choice.
I don’t really measure anything, I just use whatever I have, and put as much or as little as looks good at the moment.
Give it a try next time you have some leftovers to use up, and let me know what you think!
Quick & Easy Pasta Salad
--Chilled, cooked pasta (your favorite kind…I’ve used all kinds, farfalle, spirals, linguini, spaghetti, etc.)
--1 can water-packed tuna, drained (I prefer StarKist Selects® Very Low Sodium Chunk White Albacore Tuna in Water)
--Chilled, cooked petite green peas (I’ve also used steamed broccoli florets, diced cooked squash, diced red or yellow bell peppers, sautéed mushrooms, etc.)
--Chopped tomato (I prefer the flavor of grape tomatoes, when I have them on hand)
--Chopped green onions (you can also use red onion if you prefer a stronger onion flavor and crunch)
--Cheddar-jack cheese, cut into small cubes (you can use whatever kind of cheese you prefer or have on hand - I’ve used shredded Parmesan cheese too, but I prefer the chunks of regular cheese)
--Garlic powder & McCormick Perfect Pinch® Salad Supreme Seasoning to taste (I’ve also used a variety of other seasonings, depending on my mood at the time - Italian herb blends, garlic pepper, etc.)
--Mayonnaise (you can add a touch of mustard if you like a tangier flavor)
--Extra-virgin olive oil (or your favorite Italian salad dressing or vinaigrette)
Just dump the pasta, tuna and veggies into a large mixing bowl and stir gently to combine.
Mix your seasonings into a little mayonnaise. (I don’t use too much mayo because I like my salad LIGHTLY dressed, use just enough for your preference.)
Stir “dressing” into your salad and drizzle with a little extra virgin olive oil (just enough to loosen it up…you don’t want it swimming in oil!).
Serve with a nice crusty loaf of bread or your favorite crackers. (I think table water crackers go really well with this.)
This salad light and yummy. If I can restrain myself enough to leave some, it makes a great lunch for work on Monday as well.
Enjoy my friends…and get outside and enjoy the beginnings of spring if you can!