Ready to take to a potluck at work!
Okay, so I’ve been making this one tuna pasta salad for EVER. I make it often for potlucks (especially at work) and everyone always loves it and asks for recipe. It’s bowtie pasta, tuna, peas, green onions, red bell peppers and a little cheddar cheese in a mayo dressing. The recipe was in a cookbook called “California Kosher” that I bought at a Hadassah conference (yes, I was at a Hadassah conference. Don’t know what Hadassah is? Hadassah, the Women’s Zionist Organization of America, is a volunteer organization that inspires a passion for and commitment to its partnership with the land and people of Israel. It enhances the health of people worldwide through its support of medical care and research at the Hadassah Medical Organization in Jerusalem. Hadassah empowers its members and supporters, as well as youth in Israel and America through opportunities for personal growth, education, advocacy and Jewish continuity.
Okay, so I bought this cookbook at the boutique. I liked the cover. And, as it turns out, there are several recipes in there that I’ve turned to over the years (seems those Hadassah ladies are pretty good cooks).
The other day, after Tony and I had just gotten home from a two week vacation (the wedding vacation), I was looking at the U-T Food Section and saw this big headline, “Tuna Pasta Salad” and beneath that, “Lemony Pasta Salad”. We had been eating and drinking pretty well while we were away (hey, we were in Sonoma!) and I wanted to make something light for dinner. I read the ingredients – tuna, lemon juice, Dijon, arugula, tomatoes, canellini beans. I read that Fitness magazine created this entree pasta salad for Starkist. I suppose if Fitness magazine made up the recipe, it must be healthy too, right? Okay. Done. Decision made.
It was delicious. For dinner that night and even better for lunch at work the next day. So now you’ve got two tuna pasta salads to choose from. Both are yummy. A tried and true traditional one and a slightly updated, more modern one. Either would be great to take to your next potluck or for a nice light summer dinner.
Tuna Pasta Salad (Hadassah version)
INGREDIENTS
2 cups farfalle (bowtie) pasta (or any other smallish pasta – shells, elbows, etc.)
1 cup chopped celery
1 cup chopped red bell pepper
1 cup frozen peas, uncooked
½ cup chopped green onions
2 6-1/2 ounce cans good quality tuna, drained and flaked
¾ cup (appx.) mayonnaise
2 tablespoons honey
1 cup cubed or coarsely shredded cheddar cheese
DIRECTIONS
Cook pasta in boiling salted water until “al dente”. When ready to drain the pasta, put the frozen peas in the colander, then pour the hot cooked pasta on top of the peas (this will cook them enough).
In large bowl, toss vegetables and pasta together with tuna. In small bowl, combine honey and mayonnaise; gently stir into salad. Stir in cheese just before serving.
Note: best if made the day before
Tuna Pasta Salad (Starkist version)
INGREDIENTS
8 ounces farfalle (bowtie pasta)
2 6-1/2 ounce cans good quality tuna, drained and flaked
3 tablespoons extra-virgin olive oil
1 heaping teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
15-ounce can cannellini beans, rinsed and drained
1 cup grape tomatoes, halved
2 cups tightly packed baby arugula
1/2 small red onion, thinly sliced
4 teaspoons grated Parmesan
DIRECTIONS
Cook farfalle according to package directions. Drain, rinse under cold water and drain again.
Drain tuna and transfer to a small bowl. Break into rough chunks, drizzle with 1 tablespoon oil and toss gently.
In a large bowl, whisk together lemon zest and juice, remaining oil, garlic, mustard, sugar, salt and pepper.
Add farfalle, beans, tomatoes, arugula and onion to bowl; toss well to combine. Add tuna; toss gently. Divide among 4 plates; top each serving with 1 teaspoon Parmesan.
eat. cook. blog. 