The Busy Gourmand

Adding to our grouping of mélange recipes, a little bit of tuna and some pasta can act as a base for a variety of salads.  This one tends more toward the savory.  If you substituted mayonnaise for the dressing you would come up with something different but just as satisfying.  You can also substitute anything for the broccoli; asparagus or peas seem like a good option.  The recipe for the version in the picture follows:

• 2 cups cooked pasta, choose a shape or a small tube, fusilli, penne etc.
• 1, 5oz can tuna drained, and tuna crumbled into small pieces
• 1/2 red bell pepper, diced
• 1/2 red onion, diced
• 1 cup precooked broccoli crowns
• 1/2 cup dark olives, nicoise, or a greek variety would be best
• 1 vinaigrette recipe, or use your own recipe
• kosher salt and fresh ground black pepper to taste

Mix all of the ingredients in a bowl.  Add the dressing and toss making sure the pasta is evenly coated.