It’s another girls night get-together, and it’s time for some new spring recipes. I’ve got to use some of the never ending asparagus, and I’m in the mood for pasta salad. I just haven’t decided if the asparagus will make it into the pasta salad, or stand alone.
- 1 lb of pasta - shells, bow tie, or whatever you like
- 2 (6 1/2 oz cans) tuna packed in extra virgin olive oil
- 2/3 cup chopped celery
- 2/3 cup crumbled feta (or other cheese of your choice)
- 1 large kosher or dill pickle, minced
- 1 small onion, thinly sliced (or 1 TBSP granulated onion powder)
- 1/4 cup chopped fresh dill
- 1/2 cup drained capers
- 2 dozen grape tomatoes, halved
- Bunch of asparagus, roasted and chopped (optional)
- Salt and pepper
- 2-3 TBSP extra virgin olive
- 2 TBSP red wine vinegar
- 1 tsp dijon
- 1 tsp honey or agave syrup
- Cook pasta to al dente stage (undercook 1-2 minutes), drain, and place in large bowl.
- Add to pasta: tuna with oil (flake a little), celery, feta, pickle, onion, dill, capers, tomatoes, asparagus, salt and pepper. I actually just roasted the asparagus, and served it on the side.
- Mix vigorously: oil, vinegar, dijon, and honey. Pour over everything. Toss well and let set at room temperature for up to 2 hours. It's also good cold, and a perfect spring dish.