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Fusilli Salad with Tuna(or Peas), Tomatoes and Herbs Recipe

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This recipe for Fusilli Salad with Tuna(or Peas), Tomatoes and Herbs is from Italian Vegetarian and Vegan , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. fusilli pasta
2 c. cored, peeled seeded tomatoes cut into small dice
2 c. peeled chopped seedless cucumbers cut into dice
1 tbsp. minced garlic
1 tsp. finely chopped jalapeņo pepper
1/4 c. chopped fresh basil
1/4 c. chopped fresh parsley
1 c. coarsely chopped red onion
1 6 1/2 oz. can chunk white tuna crumbled
2.5 tbsp. lime or lemon juice
1/4 c. olive oil.

Vegan Option: Substitute the tuna with 1 cup cooked peas or beans.

Directions:
Directions:
Cook the fusilli and drain. Mix the fusilli, tomato, cucumber, garlic, jalapeņo pepper, basil, parsley, onion, tuna (or peas), salt and pepper. Beat together the lime juice and oil and pour over the salad. Toss to blend. Best eaten when freshly made at room temperature.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Recipe adapted from an old newspaper clipping. May double quantity of lime juice and olive oil if you prefer more dressing on your salad.

 

 

 

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