Our summer days have been temporarily replaced by rainy, somewhat drear-some weather. The silver lining is a great one; the rain is going to relieve us of the 1600+ ppi pollen count. Phewf! In celebration of the hot weather yesterday (and knowing the forecast for today), T and I decided to have our old favourite summery dinner. We came up with the recipe for this delicious and nutritious tuna pasta in college. It's the perfect, light, cool summer meal; especially when followed by some slices of yummy watermelon. Here's the recipe:
Tuna Pasta (college style)
Makes 6 large servings
1 box whole wheat twirly pasta (or some other shape that will hold the sauce well)
2 cans tuna, drained and rinsed
1 large bell pepper (any colour) diced
1 cup frozen peas, thawed
2 T dijon mustard
3 T French mustard (the kind that comes in the yellow squeeze bottles)
1/4 c Italian dressing
1) Cook the pasta according to box instructions.
2) Meanwhile, drain and rinse the tuna, and dice the pepper.
3) In a large bowl (enough to hold all the ingredientes), mix the 2 mustards with the dressing.
4) Drain and rinse the pasta in cold water, then add all of it to the dressing bowl.
5) Toss to coat and then add the pepper pieces and peas.
6) Serve at room temperature, or chilled. Enjoy!