The first picture is made with gluten free pasta. Gluten free pasta is often better on the first day because it sometimes gets stiffer on the second day. The second is regular bowtie pasta.
I got this recipe from Swanson. (You are supposed to make this 8 hours ahead--I liked it right after mixing it up--but we will see how it tastes later. --will comment on this later today) Ok--so we LOVE THIS--taste great later!!
Tuna Pasta Salad
6 oz. Eden Foods Vegetable Shells (I used gluten free and regular , different brands)
1/2 cup sliced green onions (used purple onions I had on hand)
1/2 cup yellow or green pepper strips (I used red bell pepper I had on hand)
1/2 cup sliced ripe olives (we like more)
1 cup halved cherry tomatoes (I didn't have any--used fresh garden tomato chopped)
1 carrot, shredded
2 (6 oz.) Wild Planet Albacore Tuna (or can use canned salmon)
1/2 cup Swanson Organic Olive Oil (I reduced the oil in mine)
3 tablespoons white vinegar
2 tablespoons lemon juice
3 tablespoons Swanson Organic Parsley Leaves (used fresh from the garden)
1/2 teaspoon Swanson Himalayan Crystal Salt
1/4 teaspoon Swanson Organic Ground Peppercorns
1 green onion, cut into 1" pieces (used red onion I had on hand)
1/4 teaspoon Swanson Organic Garlic Powder
Cook pasta according to package directions; drain. Rinse with cold water; drain. Combine pasta with 1/2 cup green onions, pepper strips, olives, tomatoes, carrots and tuna. Set aside.
Combine olive oil with remaining ingredients, except lettuce leaves. Put in an electric blender and process until smooth. Pour over salad mixture and toss lightly. Cover and chill at least 8 hours before serving, stirring occasionally. To serve, spoon over lettuce leaves using a slotted spoon.
Makes 8 cups. Serving size 1/2 cup.
Nutritional Breakdown (per serving):
Calories 160, Fat 10 grams, Protein 7 grams, Sodium 198mg, Carbohydrates 10 grams, Fiber 1 grams
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