(Note: I forgot to post this before I went on maternity leave..and now it’s autumn – so bear with me. Ha!)
In the summer months, I have a hard time making hot food. I just don’t want to eat it. I want to eat ice cream and pudding…sandwiches and watermelon. I hate heating up the kitchen. This year it’s worse since we’re still saving up for a heat pump – so when I cook, the entire kitchen warms up to a balmy 95 degrees. When you’re 8 months pregnant, that feels more like 150 degrees.
I try to make salads and sandwiches when I can. We survive on them in the summer. I created this delicious salad using veggies I had in the fridge. Yes, you do have to cook it but then you eat it chilled – and since you only use the stovetop, it doesn’t make the kitchen too hot. Nice.
You’ll need veggies, macaroni noodles (I used whole wheat), lime juice, soy sauce, pepper, salt, sour cream and tuna. I love this salad because these are ingredients I always have on hand…so I can whip it together pretty fast.
Please tell me I’m not the only one who sings “Now, whip it…whip it good. Into shape. Shape it up!” every time she hears the word “whip.” I’m not – right?
The best part is, you can use whatever veggies you have on hand. I just happened to have zucchini, summer squash, and carrots. Cucumbers and tomatoes would also be awesome, or throw some spinach in there. Yum, yum!
Since I wanted my zucchini, squash, and carrots to be soft, I cooked them. If you’re going to use tomatoes, spinach or cucumbers, then you won’t do that. It all depends on which veggies you use. Use discretion. Don’t drink and drive.
I cooked my chopped veggies right along with my pasta so that I wouldn’t dirty up another pan. Dirtying up extra pans is sacrilegious. When the pasta is done, drain it and rinse with cold water.
In a mixing or serving bowl, combine the drained tuna, sour cream, lime juice, soy sauce, salt, and pepper. Stir until combine and then pour in the pasta and veggies. Toss them around to coat a bit, but don’t beat your pasta to death. Chill until ready to serve – you and the pasta.
Veggie Tuna Pasta Salad
- 1 ½ cups macaroni noodles, dry
- 2 cups chopped fresh veggies of your choice
- 2, 5 ounce cans tuna – drained
- ½ cup sour cream
- ½ tablespoon lime juice
- 1 tablespoon soy sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- Cook noodles and veggies together until pasta is done (remember it depends on the veggies you use if you cook them or not). Drain. Rinse with cold water in a colander.
- In a large mixing or serving bowl, combine sour cream, soy sauce, lime juice, salt, pepper, and tuna. Stir until combined.
- Add pasta and veggies and toss until coated. Chill until serving.
Yield: 4 servings
I make pasta ahead and freeze it..so no heating up the kitchen… 🙂 I vac seal it.
I can’t wait to try this. I’ve never thought of using sour cream as the basis for the dressing…
I use a LOT of sour cream. 🙂
You read my mind! We had that last night, or at least a warmer version. (It’s still early spring here). It was clean out the veggie drawer, night before grocery shopping dish.
It’s good warm or cold….the weather, however, is better warm. 🙂
Is the soy sauce a strong flavor in this dish? Or does it just add to the overall flavor of the dish?
It’s very light…but you can tell it’s there. I just thought it gave it a little extra something-something. 🙂 But you could easily leave it out if you don’t like soy sauce.