Tuesday, May 12, 2009

Minty Pasta Salad

Try this recipe with thinly sliced celery in place of the water chestnuts. If you like a kick, add thin slices of the hot pepper of your choice.

6 oz. (1/2 box) whole-wheat pasta spirals
1 15-oz can pineapple chunks
2 cans tuna in water
1 can sliced water chestnuts (optional)
4 or 5 very thin slices red onion, chopped
4 or 5 stalks of fresh mint
½ cup light mayo or Miracle Whip
dash lemon juice (optional)
additional mint

Boil water in a pot and cook the pasta for 12 minutes or until done. Meanwhile, open the pineapple and tuna, and drain in a strainer. In a large bowl combine the pineapple chunks, tuna, water chestnuts, and red onion. Rinse the mint, pat dry, and remove the healthy leaves. Chop them coarsely and add them to the bowl. Add the mayo, with a dash of lemon juice if desired, and mix.
When the pasta is done, drain it in the strainer, rinse in cold water and drain again. Add it to the bowl and mix well. Transfer to a serving bowl and chill until serving time. Garnish with additional mint, if desired. Serves four.

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