Wednesday, April 14, 2010

Warm Pasta Salad with Baby Spinach and Tuna


On Monday, my nine year old son finally found his balance and rode his bike without assistance. Daddy was in school and missed the whole thing! So on Tuesday, I knew there would be a full blown demonstration of Alex's new found skills and that I should keep dinner simple. This pasta salad came to mind.

Warm Pasta Salad with Baby Spinach and Tuna
Serves 4

1 (6 oz) can light tuna in olive oil, drained and crumbled
1 (19 oz) can cannellini beans, rinsed
1/2 English cucumber, quartered lenghtwise and cut into 1/2-inch pieces
1 C. halved cherry tomatoes
1/2 lb campanelle or any short curly pasta

For Dressing
1 garlic clove
1/2 t. salt
1/2 t. chopped fresh rosemary
2 T. fresh lemon juice
1/4 C. extra-virgin olive oil

6 C. baby spinach (5 oz package), coarse stems discarded
1/4 C. capers, rinsed

Toss together tuna, beans, cucumber, and tomatoes in a large bowl.

Cook pasta in a large pot of boiling salted water until al dente, about 10 minutes. Drain pasta and add to tuna mixture.

Make Dressing:
Mash garlic to a paste with salt and whisk together with rosemary and lemon juice. Add oil in a slow stream, whisking until emulsified.

Add baby spinach and capers to pasta mixture and toss with dressing.

We ate dinner early, I was even able to photograph my plate in natural light. Alex was able to show Daddy his bike riding and Dylan practiced his also. What a wonderful Spring evening!

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