Tuna Pasta Salad with Peas, Red Bell Peppers and Red Onion
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (16 ounce) package pasta | |
| 1 cups peas, frozen | |
| 1 red bell pepper | |
| 3 cups canned tuna | |
| 2 tablespoons olive oil | |
| 2 teaspoons parsley flakes | |
| 1/3 cup lemon juice | |
| 1/2 teaspoon grated lemon zest | (optional) |
| 1 clove garlic | Washed, peeled and minced |
| 1/4 cup red onion | Washed, peeled and finely chopped |
| 1 teaspoon salt | |
| 1 pinch ground black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. | |
| 2 | In a large bowl, combine the olive oil, parsley flakes, lemon juice, lemon zest, garlic salt and peppers. Whisk to combine. | |
| 3 | Add pasta, tuna, red onion, bell pepper and toss to coat. | |
| 4 | Refrigerate for 1 hour. |
Posted in Seafood Lunch Recipes
