Tuna and Roasted Pepper Pasta Salad
6 oz, rotini or penne
½ medium clove(s), minced
Roasted red peppers (packed in water)
7 oz, jarred, drained and chopped
Water-packed tuna fish drained
12 oz, 2 (6-ounce), drained and flaked
⅛ tsp, freshly ground
½ 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.