Tuna Pasta has been a staple meal at our house for probably the past ten years. Special thanks to my good friend Erin for introducing me to the magic that is Tuna Pasta. This recipe is a variation on the original (tuna, pasta, mayo, celery, green onions), and, truth be told, I tend to throw whatever I have laying around in the fridge in a tuna pasta. Green pepper? Going in. Carrots? Why not? Last week we had some Greek salads so it just made sense to put the leftover Greek ingredients into a tried and true tuna pasta. Here we go!
The weather is finally getting nice! I don’t know about your neck of the woods, but here in Michigan, it was snowing a couple of days ago. Today it’s sunny and hitting 70. I have weather whiplash. To embrace the warming weather, I decided to do a pasta salad this week. I combed the internet, trying to find just the right recipe and, alas, the closer I got, the more it escaped me. I threw this one together using ingredients we already had on hand and, as my kids named it, it turned out awesome.
Every weekend I try to make an entree for lunch that can be eaten all week. Or, in my family, at least until Wednesday. This past weekend was a busy one, which left me scrambling to make something Monday morning (which I vehemently hate doing). Now, as a small disclaimer, I don’t love canned chicken. But the title says “quick”, doesn’t it? You can also use cooked chicken breast that’s been shredded or diced, or a rotisserie chicken would work nicely. Let’s get started.