Tuna Pasta Salad

First Do No Harm

Tuna Pasta Salad

Ingredients (as always, as organic as possible)

6 oz. Dreamfields Rotini
1/2 Cup Sliced Green Onions
1/2 Cup Red, Yellow or Green Pepper Strips
1/2 Cup Sliced Kalamata Olives
1 Cup Halved Cherry Tomatoes
1 Carrot, Shredded
2 (6 oz.) Cans Wild Albacore Tuna (wild contains more omega-3s)
1/3 Cup Extra Virgin Olive Oil
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Freshly Squeezed Lemon Juice
3 Tablespoons Parsley Leaves, chopped
1/2 Teaspoon Celtic Sea Salt® Brand
1/4 Teaspoon Freshly Ground Peppercorns
1 Green Onion, Cut Into 1" Pieces
1 Garlic Clove (Crushed)
Lettuce leaves

Cook pasta according to package directions; drain. Rinse with cold water; drain. Combine pasta with 1/2 cup green onions, pepper strips, olives, tomatoes, carrots and tuna. Set aside.

Combine olive oil with remaining ingredients, except lettuce leaves, but including the one green onion, in your blender and process until smooth. Pour over salad mixture and toss lightly. Cover and chill at least 8 hours before serving, stirring occasionally. To serve, spoon over lettuce leaves using a slotted spoon.

Makes 8 cups. Serving size 1/2 cup.

This recipe has just over 100 calories per serving, and is loaded with your omega-3s.

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