Monday, May 16, 2005

pasta salad

1 pound tri-colour Fusilli
19 oz can chick peas, drained and rinsed
19 oz can red kidney beans, drained and rinsed
1 crown broccoli, broken into small florets
2 medium carrots, diced
½ each red, yellow and green bell peppers
½ small red onion
2 cans chunk light or white tuna, drained
½ cup garlic-infused olive oil
Louisiana Hot Sauce, to taste
salt and pepper to taste
pita pockets (optional)

Cook pasta to al dente in boiling salted water. Drain and rinse with cold water. Transfer to a large bowl and toss together with legumes, vegetables and tuna. Toss with olive oil and hot sauce, then salt and pepper to taste. Serve as is or stuffed into pita pockets.

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