Simple Summer Pasta Salad

Ingredients:

8 oz uncooked bow tie pasta *
2 large ripe tomatoes, seeded and chopped
1 pkg (8 oz) fresh mozzarella cheese, cut into 1/2 inch pieces
1 can (6 oz) tuna packed in water, drained**
1/2 cup coarsely chopped fresh basil leaves
1 clove garlic, minced
3/4 cup Italian salad dress
black pepper

1. Cook pasta according to package directions: drain.
2. Combine tomatoes, mozzarella, tuna, basil and garlic in large bowl; toss gently. Add pasta and salad dressing; toss lightly to coat. Season with pepper to taste. Refrigerate before serving.


* Any type of hardy pasta would work. I use rotini or penne
** If you are not a fan of tuna you can use chicken. You can find it over with the tuna or use leftover chicken from the night before.

Tuna Noodle Casserole

• Servings: 6
• Ingredients:

6 ounces corkscrew pasta
1 tablespoon butter
8 ounces fresh mushrooms, sliced
1 small onion, chopped
1 cup chicken broth
1 cup milk
1/4 cup all-purpose flour
1 (12 1/4-ounce) can tuna, drained
1 cup frozen peas, thawed
1 (2-ounce) jar chopped pimientos, drained
1/2 teaspoon dried thyme

Step-by-step:

1. Cook corkscrew pasta according to package directions. Drain; cover. Set aside.
2. Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray; set aside.
3. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and onion; cook and stir until onion is tender, about 5 minutes.
4. Using wire whisk, stir together chicken broth, milk and flour in small bowl until well blended. Stir into mushroom mixture; bring to a boil. Cook and stir 2 minutes or until thickened. Reduce heat to medium.
5. Stir in tuna, peas, pimientos and thyme. Add pasta to tuna mixture and stir.
6. Spread pasta mixture evenly in prepared casserole. Bake until bubbly and heated through, about 30 to 35 minutes. Let stand 5 minutes before serving.