Bow-tie Salad with Tuna

Makes 8 servings

Nice light salad you can make ahead to bring to parties. Great for summer and can sit out because there is no dairy in it.

ingredients

1 lb. bow-tie pasta (I use Barilla Plus multigrain)
Dressing
1 can (6 oz) can oil-packed tuna
1/4 cup red wine vinegar (or cider vinegar)
1/4 cup olive oil
2-4 Tbs honey-dijon mustard
3/4 tsp salt
1 can chickpeas, rinsed
1 cucumber, cut into thin chunks
1 cup thin red onion slices
3 large ripe tomatoes, cut into chunks
1 cup slivered basil
8 oz feta cheese (optional)

directions

1
1. Cook pasta as package directs. Drain; rinse under cold running water.
2
2. Dressing: drain oil from tuna into a large serving bowl; reserve tuna. Whisk remaining dressing ingredients into the oil.
3
3. Add pasta to the bowl, then remaining ingredients. Add tuna and gently break up. Toss well to mix and coat. Serve salad at room temperature.

notes

I chop all veggies and put them in a bowl with the chickpeas as I cut them so they can easily be transferred to the serving bowl with the pasta at one time. You can also add some black pepper and other seasonings to taste once salad is finished.

Source: Jennifer