I needed a quick dish for the first potluck of the season at our new CSA (Restoration Farm at Old Bethpage Restoration Village http://www.restorationfarm.com/). Normally I would do something more elaborate and planned, but the boy and I had been home sick for a couple of days and then busier than we should have been, given that we needed some recovery time, and then plain old sick of one another…just star-crossed and cross and no way was I going to a store to get any ingredients.
Then I remembered a favorite warm weather dish that my mom would make for backyard barbecues and the like. This tuna and macaroni salad involves minimal prep and I usually have all the ingredients in. It’s creamy, but the apples provide crunch and tang, and each bite is texturally entertaining. My brother and I would just gobble it up (with extra mayonnaise, of course), delighted when two or three shells were cradled together for a really pasta-y morsel.
So I put it together in a jiffy and we took it on down to the gathering (where there were loads of other good things to eat that I need the recipes for!) and were so pleased to see many old friends of the good eating, farming persuasion…well, I was pleased, but it was not Leandro’s finest hour and we left in rather a messy, huffy hurry…anyway…the salad worked out fine and I had leftovers for lunch on Monday.
If you are observing Lent, consider it for a fast Friday fix that is balanced enough to be a one-dish meal. Thanks Mom!
Myrna’s Tuna and Macaroni Shell Pasta Salad
1 lb. medium macaroni shells
½ Cup of each the following chopped into fingernail size bits: carrots; celery; white or red onion
1 Cup Red Delicious/Macintosh/Granny Smith apple, unpeeled, chopped into fingernail size chunks
1 5oz can your preferred tuna, drained
6 Tbs mayonnaise
2 Tbs plain nonfat yogurt (low or full fat okay)
1-2 Tbs prepared mustard
Cook shells according to package directions. Mix all ingredients in a bowl. Serve at room temperature. You can also eat it as leftovers, but you will probably want to add a bit of mayo, as the pasta tends to absorb the mayo over time.