Tuna and Roasted Pepper Pasta Salad
- Total Time
The best part of this flavor-packed, colorful salad is that most of the ingredients are probably in your pantry.
uncooked pasta6 oz, rotini or penne
garlic clove(s)½ clove(s), medium, minced
table salt⅛ tsp
roasted red peppers (packed in water)7 oz, jarred, drained and chopped
water-packed tuna fish drained12 oz, 2 (6-ounce), drained and flaked
sherry vinegar1 Tbsp
black pepper⅛ tsp, freshly ground
avocado½ item(s), medium, Hass variety, halved, pitted, peeled, and diced
- Prepare the pasta according to package directions, omitting the salt if desired. Drain and keep warm.
- Put the garlic on a cutting board. Sprinkle with the salt and mash to a paste with the side of a large knife. Put the garlic mixture, roasted peppers, tuna, vinegar, and ground pepper in a serving bowl; toss to mix.
- Add the warm pasta and avocado; gently toss. Let stand about 15 minutes to allow the flavors to blend. Yields generous 1 1⁄4 cups per serving.