I threw together a quick meal last night that I thought was worth sharing with you all, too! Unfortunately I don’t have a real recipe since I wasn’t planning on blogging about it and therefore didn’t measure ingredients, but this is the type of recipe that works best when the ingredients are haphazardly added, anyway. That’s my favorite kind of cooking — I hate measuring.
Since I’m trying to use up the pantry before Matt and I move in a month (and also because I need to go to the grocery store), almost all of the ingredients are from the pantry.
Simple Tuna Pasta Salad
- Cooked pasta
- Canned chunk light tuna
- Fresh spinach, wilted in the microwave
- Canned cannelini beans, drained and rinsed
- Canned peas (or frozen, which I prefer, but it did the job), drained and rinsed
- Feta cheese
- Balsamic vinegar
- Olive oil
- Lemon juice
- Dijon mustard
I basically just threw the first 6 ingredients into a bowl, then topped with squirts and drizzles of the other ingredients to taste. Just wing it and taste as you go — it’s fun.
Enjoy! It was a very satisfying dinner. A surprisingly good combination of flavors! I packed up some of the leftovers for lunch at school today, too. Yum. If you like the looks of this, check out another somewhat similar recipe I have on the blog (which includes actual measurements): Tuna & Veggie Pasta Salad.
Time to get some work done and then — today’s exercise is an evening intramural sand volleyball game! That’s going to be the best stress relief ever. So excited — it’s gorgeous out, too! I’ll be back tomorrow with a full report, of course.