Nobody wants to slave away in a hot kitchen during the summer. Especially if you have a small city kitchen like mine. So here is a quick delicious recipe that hits almost every section of the food pyramid making it a well balanced meal.
Lets gets started….
For this recipe you will need,
1/2 of a small onion.
1 small tomato.
1/2 a cup of spinach.
About a 1 and 1/2 of Farfalle ( bowtie pasta).
1 teaspoon of Sriracha. *optional
1 tablespoon of Dijon mustard.
1/4 cup of Blue Cheese Dressing.
1 can of tuna.
1 tablespoon of ginger.
1/2 cup of sweet peas.
1/8 teaspoon of basil and parsley.
salt and pepper to your liking.
Olive oil for drizzling.
To cook the pasta, I followed the cooking directions on the box.
Then I proceeded to cup my veggies. I cubed my onions but thinly sliced the tomatoes, spinach, and avocado.
When the pasta was almost finished boiling, I threw the sweet peas into the boiling water for about 2 minutes. Then I drained the pasta along with my sweet peas .
While the pasta and the peas were still in the strainer, I ran cold water over it. This allowed me to eat chilled pasta right away verses putting it in the fridge. However I would still recommend this step even if you don’t plan to eat it right away.
Next I threw my pasta and peas into a bowl and started adding the rest of the ingredients, then I stirred it all up. Last but not least, I drizzled a little Olive oil and Voila!