Page 124 - 16-2 May 8 2019

VEGGIE-LADEN

TUNA & PASTA SALAD

This is a pretty simple and delicious salad. Feel free to play around
with the ingredients. If you don’t like olives, switch them out. If
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you’re serving this at a barbecue, be careful not to leave it out in
Salads the heat for too long, so the mayo doesn’t spoil.

Bulletin

INGREDIENTS DIRECTIONS:
Cook the pasta. Drain, rinse and set aside.
Salad ingredients: Place the corn cobs in a pot, cover with
1 lb. raw pasta water and place over high heat. When the
3 corn cobs water has been at a rolling boil for two
4 carrots minutes, remove the corn and place it into
20–30 black olives FROG ZDWHU WR FRRO 7KHQ FXW Rϑ WKH NHUQHOV
6 scallions with a sharp knife and set aside.
1 can tuna, drained 3HHO WKH FDUURWV DQG FXW Rϑ WKH HQGV 7KH
use the peeler to cut the carrot into long
Dressing: ribbons.
1 cup mayonnaise Slice the olives and scallions into rounds.
1 tbsp. paprika Mix the pasta with the tuna, corn, olives,
1 tbsp. garlic powder scallions and carrots.
1 tbsp. mustard powder In a separate bowl, mix all the dressing
1-2 tsp. sugar (optional) ingredients together. Pour over the pasta
¼ tsp. black pepper salad and toss to combine.
½ tsp. celery seed Serve immediately, or refrigerate for later.

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