Wednesday, February 16, 2011

Hot Chili Pasta and Tuna Salad

Hot Chili Pasta and Tuna Salad

1/2 pound Hot chili bumbola
1 7-ounce can water packed tuna
1/3 cup diced red onion
1 cup sliced steamed carrots
1 sweet red pepper, cored, seeded & diced
1 cup cooked green peas
1/4 cup diced celery
1/3 cup minced fresh parsley
cherry tomatoes, halved, for garnish


2 tbsp balmasic vinegar
2 tbsp olive oil
1 large clove garlic, peeled & minced
1/4 tsp dillweed
2 tbsp grated Parmesan or Romano
Salt to taste
Freshly ground black pepper to taste


1. In a small bowl, combine the dressing ingredients. Set the dressing aside
2. Place the cooled pasta in a large bowl, and toss the pasta with the remaining
   salad ingredients except the cherry tomatoes. Add  the dressing to the salad
   & toss the ingredients again.
3. Serve the salad garnish with the tomato halves

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