I found this salad recipe buried in my mom’s files; it was given to her by Marne Kellogg — a friend to us both and the daughter of my parents’ good friends Margie and Jack Davis. When I make it, I use my favorite Spinach Basil Pesto recipe, and substitute shelled edamame for the green peas called for in the original recipe. It’s great for a summer picnic — we often take it to concerts at the Denver Botanic Gardens or Hudson Gardens. Enjoy!
Tuna and Roasted Red Pepper Pasta Salad with Pesto Dressing
(From “Fresh Tastes from A Well-Seasoned Kitchen” by Lee Clayton Roper.)
- Yield: 8 1x
- 1 pound dry rotelle (wagon wheel) or rotini (corkscrew) pasta
- 1 (10-ounce) package frozen shelled edamame beans*
- 2 (5-ounce) cans white tuna in water, drained and broken into chunks
- 16 ounces marinated roasted red peppers, drained and coarsely chopped**
- 1 cup Spinach Basil Pesto or regular basil pesto
- 1/2 cup (2 ounces) fresh grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- In a large pot, cook the pasta according to package directions.
- Add the edamame beans to the cooking pasta during the last 6 minutes. Drain cooked pasta-bean mixture in a colander; rinse with cold water, drain again. Set the pasta mixture aside to cool and dry.
- In a large mixing bowl, combine pasta mixture, tuna, peppers and pesto, tossing to blend. Add the Parmesan cheese and toss again. Season to taste with salt and pepper.
- Chill for at least 1 hour. Bring to room temperature before serving.
*If desired, substitute frozen green peas that have been thawed and drained. Skip directions for cooking the beans
**Can use jarred, or look for roasted red peppers in the olive bar at Whole Foods.
Make ahead: Can be made up to 24 hours in advance, covered, and stored in the refrigerator.