pasta

Italian Summer Salad

 

Protein-packed, light, and full of Italian flavor, this pasta salad is a summer time-saver.

Special To The Jewish Week

It’s summer, and it’s time for a kitchen make-under. Why sweat for hours over the stovetop when you could be done in a few minutes and enjoy your food outside?

For example: now is the time to experiment with chilled one-course meals, like pasta salads. Add vegetables and some type of protein, and you’re good to go. Enjoy on a bench in a shady spot right by your office, or pack them into the trunk and head to the beach. They keep well in the refrigerator for days, and always taste more grown-up than a simple sandwich.

Ingredients
Ingredients: 
1 package pasta (penne, rigatoni or sedanini)
1 pound fresh tomatoes
2 cans oil-packed tuna, drained and broken into chunks
2 tbsp mix of freshly minced parsley, basil and majorane,
1 tbsp capers, drained
1 handful pepper-stuffed green olives, sliced
1 handful pitted black olives, sliced
5 tbsp extra-virgin olive oil
salt and pepper to taste
a touch of ground chili, if desired
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