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Rotelle, Tuna, And Summer Vegetables In A Balsamic Vinaigrette

chef.julissa's picture
Ingredients
  Extra-virgin olive oil 1⁄4 Cup (4 tbs)
  Rotelle 1 Pound
  Dijon mustard 1 Tablespoon
  Balsamic vinegar 3 Tablespoon
  Garlic 1 Clove (5 gm), peeled and crushed
  Cucumbers 2 , peeled, seeded, and cubed
  Tomatoes 2 Medium, diced
  Red onion 1 Small, peeled and julienned
  Red bell pepper 1 Small, cored, seeded, and julienned
  Yellow bell pepper 1 Small, cored, seeded, and julienned
  Basil 1⁄2 Cup (8 tbs), snipped
  Solid white tuna packed in water 13 Ounce, drained, flaked (Two 6 1/2 Ounce Cans)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Take a pot of large size and boil some water which has been lightly salted.
2) Add the Rotelle and cook for 7 minutes without letting it become al-dente or soft.
3) Drain the water and run some cold water over it.
4) Take a bowl and place the vinegar, garlic, and mustard in it.
5) Whisk them together and keep drizzling the olive oil slowly during the whisking process.
6) Add seasoning of salt and pepper.
7) Take a large sized bowl and mix rest of the ingredients with the cooked pasta.
8) Toss them and mix the dressing along with the seasonings.
9) Keep it refrigerated for a minimum of 2 hours after covering the bowl.

SERVING
10) Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Chilling
Dish: 
Salad
Interest: 
Summer, Everyday, Healthy
Ingredient: 
Tuna
Restriction: 
Pregnancy
Preparation Time: 
15 Minutes
Cook Time: 
130 Minutes
Ready In: 
145 Minutes
Servings: 
4

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