I’ve been enjoying this salad on a daily basis now, so I thought I’d introduce to you the recipe behind one of my favorite healthy creations from Annenberg. The great thing about this salad is that it is wonderfully filling (thanks to the pasta) and the dash of white vinegar adds just the right touch of acidity to this lightly salted mix, which when combined with blue or feta cheese will make your mouth water. Mmm.
Tuna Pasta Salad
Ingredients: (serves 1)
1 cup cooked rotini pasta, drained (can be substituted with ziti)
2 cups spinach leaves
3 tablespoons flaked tuna
3 tablespoons feta cheese (can be substituted with bleu cheese)
a dash of white vinegar
salt and pepper to taste
Combine spinach leaves with pasta, cheese and flaked tuna in a deep dish platter. Drizzle olive oil generously over the salad and toss thoroughly. Add a dash of white vinegar and season with salt and/or pepper to taste. Enjoy!