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Pasta solid white tuna tomato shredded carrot cucumber celery red wine vinegar water mustard olive oil ground pepper salt
Viewed: 84 - Published at: 9 years agoIngredients
- 8 ounces bow tie pasta, uncooked
- 1 (9-ounce) can solid white tuna in spring water, drained and flaked
- 1 cup finely chopped tomato (about 1 medium)
- 1/2 cup shredded carrot
- 1/2 cup finely chopped, unpeeled cucumber (about 1/2 small)
- 1/4 cup finely chopped celery (about 1/2 large rib)
- 1/4 cup red wine vinegar
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- 2 teaspoons olive oil
- 1/4 teaspoon ground pepper
- 1/8 teaspoon salt
Method
- Cook pasta according to package directions, omitting salt and fat. Drain; rinse under cold water, and drain again. Place pasta in a large bowl. Add tuna and next 4 ingredients.
- Combine vinegar and remaining 5 ingredients in a small bowl, stirring well. Pour vinegar mixture over pasta mixture, and toss well. Cover and chill at least 2 hours. Toss gently before serving.
- Cook the pasta a day ahead of time. When you're ready to make the salad, rinse the pasta and assemble the salad.
