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Feb. 15th, 2011 09:58 pmI believe I've finally come up with my perfect pasta salad recipe. I do this entirely on the fly, so I've got no amounts, but here it is.
Ingredients:
finely chopped onion (about two tablespoons? not a lot, anyway.)
finely chopped garlic or garlic powder
rice wine vinegar
salt
pepper (preferably freshly ground)
pasta of whatever shape you like (about two servings, going by my box)
tuna in olive oil (one can generally makes a couple of servings for me)
a lime (probably any citrus would be fine, but a lime was what I had that needed using up)
mixed greens
salad dressing of your choice (orange cranberry vinaigrette for me)
Mix the onions, garlic, salt, pepper, and vinegar together in a bowl. You should add enough vinegar to create a little pool, but not enough to completely cover your onions. Zest the lime over this mixture and leave it to stand while the pasta cooks.
Once the pasta is cooked, drain it and dump it over the onion mixture while it's still hot. Let this sit for a moment or two before adding the tuna and stirring. At this point taste the mixture and add more salt, pepper, and garlic if desired. Once the spices seem good to you, squeeze lime juice over the mixture to taste and stir again, being sure to leave at least half a lime for the next step.
Slice the remaining lime thinly. Remove the skin, pith, and any seeds from each slice. My lime was nice and cooperative--it had no seeds, and each little section peeled away from its membrane easily. If your little lime fragments don't, use a knife to gently remove them from the membranes. Sprinkle these little morsels of citrusy goodness over the salad and stir gently one more time to mix.
At this point I usually go ahead and transfer the salad to a storage container, because a lot of the good stuff can sink to the bottom.
Now, at last, it's time to serve. In the bottom of a bowl, pile up some mixed greens. Drizzle a little salad dressing over them, then add some of the pasta mixture and toss to distribute everything. Stare at it lovingly for a moment, then devour.
Tomorrow I'll be trying the leftovers with some craisins sprinkled in. I expect the results to be stellar.
Ingredients:
finely chopped onion (about two tablespoons? not a lot, anyway.)
finely chopped garlic or garlic powder
rice wine vinegar
salt
pepper (preferably freshly ground)
pasta of whatever shape you like (about two servings, going by my box)
tuna in olive oil (one can generally makes a couple of servings for me)
a lime (probably any citrus would be fine, but a lime was what I had that needed using up)
mixed greens
salad dressing of your choice (orange cranberry vinaigrette for me)
Mix the onions, garlic, salt, pepper, and vinegar together in a bowl. You should add enough vinegar to create a little pool, but not enough to completely cover your onions. Zest the lime over this mixture and leave it to stand while the pasta cooks.
Once the pasta is cooked, drain it and dump it over the onion mixture while it's still hot. Let this sit for a moment or two before adding the tuna and stirring. At this point taste the mixture and add more salt, pepper, and garlic if desired. Once the spices seem good to you, squeeze lime juice over the mixture to taste and stir again, being sure to leave at least half a lime for the next step.
Slice the remaining lime thinly. Remove the skin, pith, and any seeds from each slice. My lime was nice and cooperative--it had no seeds, and each little section peeled away from its membrane easily. If your little lime fragments don't, use a knife to gently remove them from the membranes. Sprinkle these little morsels of citrusy goodness over the salad and stir gently one more time to mix.
At this point I usually go ahead and transfer the salad to a storage container, because a lot of the good stuff can sink to the bottom.
Now, at last, it's time to serve. In the bottom of a bowl, pile up some mixed greens. Drizzle a little salad dressing over them, then add some of the pasta mixture and toss to distribute everything. Stare at it lovingly for a moment, then devour.
Tomorrow I'll be trying the leftovers with some craisins sprinkled in. I expect the results to be stellar.
