Wednesday, March 12, 2014

tuna pasta salad

I'm cooking up a maelstrom.  None of it is great.  But it works. 

this recipe for tuna pasta salad is here.

  • 12 oz. bow tie pasta $0.88
  • 5 oz. can chunk light tuna in water $0.70
  • 1 medium lemon, juiced $0.25
  • ½ cup diced onion (yellow, purple or green) $0.25
  • ½ tsp. salt $0.05
  • to taste fresh ground black pepper $0.05
  • ¾ cup light mayonnaise $1.00
  • 2 cups frozen sweet peas $0.64
  1. Take two cups of peas out of the freezer and let thaw on the counter. Cook the bow tie pasta according to the package directions (boil 5-7 minutes). Drain in a colander and let cool.
  2. As the pasta is draining and cooling, combine the rest of the ingredients (peas, tuna, mayonnaise, lemon juice, onions, salt and pepper). Adjust the lemon juice, salt and pepper to taste.
  3. If your pasta is still hot when you are finished combining the rest of the ingredients, run cold water over it until it has cooled down. Make sure to drain the pasta well before combining it with the rest of the ingredients. Stir the pasta into the pea/mayo mixture until it is well coated. Refrigerate until you are ready to serve!

I forgot the salt, the pepper, the lemon, and went light on the mayo.  Um ... next time I'll get it right.  But even like this, it satisfies a craving.  

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