Mommy Cafe

Vegetarian home cooking, kid tested and approved

Tuna Pasta Salad

I’ll be honest, I completely forgot that today was the official $5 Challenge day!  Will and I had a picnic lunch with my parents this afternoon, 2 hours from home, so our meal options were severely limited to anything that could withstand the drive there and back.

I improved upon a pasta salad that I brought to a potluck a few weeks ago.  It went over well the first time, but I thought it was missing a little something.  This time around I nailed it!  I added tuna for an extra protein boost, but it can definitely be left out to turn this back to a vegetarian meal.  I used Anaheim peppers, because that is the one thing that has grown in abundance in my garden, but Will thought it was a little too spicy as a result.  I recommend sticking with red bell peppers if you’re feeding kids… or less adventurous adults.  However, even my 1-1/2 year-old buddy loved the noodles, which had picked up a little bit of the heat from the peppers.

Since we were biking after lunch, and because it’s too darn chilly to be filled by a simple pasta salad lunch, I wanted something to round out the meal.  I served some tasty baking soda biscuit-type muffins with local honey– which, incidentally, is great for keeping the ragweed blues at bay!  For the salad and the muffins, this meal probably cost around $6.  Will and I each had lunch size servings of the pasta (okay, I had two), plus the folks had a share as well.  There are easily four servings left.  I’m a little too sleepy to do the math, but I think the cost per serving works out to somewhere around dirt cheap!

$5 Challenge: mission accomplished!

Prep and cook time: 15 minutes     Estimated cost: $5.50

Tuna Pasta Salad

  • 1 box tri-colored rotini, cooked and drained
  • 1 red bell pepper (or something spicier if you’re brave!), diced
  • 1 avocado, diced
  • 1/4 red onion, sliced
  • 1/2 cup cherry tomatoes, quartered
  • 1 can tuna, drained
  • 1/4 cup fresh basil, cut into ribbons

Dressing

  • 3 T olive oil
  • 1 T balsamic vinaigrette
  • 1 T lemon juice
  • Dash each of salt, pepper, and sugar, or more to taste

Toss the salad ingredients together.   To make the dressing, combine ingredients  in a small container with a lid and shake until well-mixed.  Add dressing to the salad and stir gently to combine.  This salad is best when chilled for an hour.

Serves 4 for a meal, 8 as a side

 

 

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September 17, 2011 - Posted by | Recipes | , , , , ,

2 Comments »

  1. Dirt cheap and tasty too. We enjoyed the salad and the muffins and even more so enjoyed some time with you and Will.
    Dad

    Comment by mike swedin | September 18, 2011 | Reply

  2. How about posting the recipe for the dirt cheap muffins…would like to make some!
    Suzy

    Comment by mike swedin | September 19, 2011 | Reply


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