Tonight me and the fiance went out to dinner with a couple of friends (had sushi - yum!), which was great, but it's thrown a spanner in my routine, for there are no leftovers for lunch tomorrow! What to do? I decided to solve this by whipping up something ultra quick.
Tuna Pasta Salad
Serves 2
2 mugs of penne pasta
1 tin tuna
1 tbsp mayonnaise
1 handful frozen peas
2 tbsp pesto
1/4 red or yellow or green pepper, sliced thinky and diced
a few cherry tomatoes, quartered
OPTIONAL
tsp garlic infused olive oil
sprinkling of oregano/basil/mint
This one is as simple as 'put it in a bowl and stir it'. But for you novices out there, here are the instructions:
Start by boiling the pasta. I add a little salt and a few drops of sunflower oil to the water. The salt speeds up the boiling of the water, and adds a little flavour to your pasta, and the oil keeps the pasta from sticking together (you won't need to watch it quite so closely).
I recommend cooking your pasta to just al dente. You want it to have some bite still, as it will continue to rehydrate even after you have drained the water off - and no one likes soggy pasta in their salad!
Rinse the cooked pasta under the cold tap.
Put the pasta in a bowl and stir in all of the remaining ingredients.
Divide the pasta into two tupperware pots and store in the fridge until you want to eat it.
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