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
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
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.
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!