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Category:Salads - Author:N/A- Contributor:
Tuna Vegetable Pasta Salad
Ingredient:


  • 1/2 lb uncooked rotini
  • 1 12-1/2 oz can tuna, drained and flaked
  • 2 cups thinly sliced cucumbers
  • 1 tomato, chopped
  • 1/2 cup sliced celery
  • 1/4 cup chopped green pepper
  • 1/4 cup sliced green onions
  • 1 cup Italian dressing
  • 1/4 cup mayonnaise
  • 1 T. prepared mustard
  • 1 tsp dill weed
  • 1 tsp salt
  • 1/8 tsp ground black pepper



Direction:

Prepare rotini according to package directions; drain. In a large bowl combine rotini, tuna, cucumbers, tomato, celery, green pepper, and onions. In a small bowl blend Italian dressing, mayonnaise, mustard, and seasonings. Add to salad mixture; toss to coat. Cover and chill.
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Pick of the Week
Title:Cooked Amaranth - Author: N/A - Contributor:
Ingredient:

  • 1 1/2 cups water
  • 1/2 cup amaranth
  • salt



Direction:
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.

Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.
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