1/4 cup finely diced red onion
1/4 cup grated/shredded carrot
1 Tbsp dried dillweed
1 tsp garlic powder
pinch of salt and pepper
1 tsp paprika
1 can white albacore tuna, drained and separated into small pieces
3/4 cup favorite vinagrette (use whatever italian dressing on sale because we are adding spices and such to it) more or less to pesonal taste
2- 3 cups uncooked tri colored rotini pasta (depending on how many diced veggies you put in, if you add more veggies, add more pasta)
- cook the pasta, drain it and rinse in cold water until there is no heat left
- throw it all into a bowl, carefully mixing it up (the pasta won't take a lot of beating)
- let sit covered in refrigerator for 2 hours - 2 days for flavors to mingle
- the longer you let it sit, the drier it will get, so before serving you may want to add another splash of dressing
you of course can add any vegetables you want. the only vegetables i like are spinach, onions and carrots. the key is to make all the ingredients smaller than the pasta so it all combines and clings to the rotini better.
serves two on greens as a cold entree, serves four as a side dish
