Good morning all and HAPPY FRIDAY!!!!
Thank God, it’s been a verrrry long week!
(Image Credit)
Yes, it’s also Good Friday for those of you who celebrate Easter, and “mazel tov” to all those preparing for Passover! It feels like only yesterday I was writing my Ash Wednesday post!
For those of you who practice Catholicism or Christianity, today is a good day to reflect on your week. Think about how bad it may or may not have been, and then think about what Jesus went through….I know that made me feel pretty lucky and blessed.
Speaking of blessed, Easter always reminds me of my wonderful family. After church, we all gather at someone’s house, have a delicious brunch, and just enjoy each other’s company. I’m not sure why, but I could’ve sworn we used to have my aunt’s Greek pasta salad many years ago….or maybe I’m making that up! But anyway, today’s Fishy Friday post took me back to my childhood!
This recipe is incredibly easy, healthy, and delicious! If you were to bring this to an Easter gathering, I suggest tripling the recipe because this only serves 4-5. The recipe also uses some hard boiled eggs, so why not crack open those ones you dyed different colors for the Easter bunny? 😉
Thank you to The View From Great Island for this recipe! 🙂
Pasta Salad with Tuna
(By The View From Great Island)
serves 4-5
2 cups pasta curls or elbows (measure out raw) cooked in salted water until just barely al dente
1 small can of your favorite tuna (I like solid white albacore in water)
1/2 medium red onion, minced
6 scallions, thinly sliced
1/2 large bell pepper or several colorful minis, cut in small dice
1 tomato, cut in small dice
Several large spoonfuls of mayonnaise
2 Tbsp fresh dill, or you can use 1 tsp dried
1 tsp celery seed
fresh thyme leaves
salt and fresh cracked black pepper
a squeeze of lemon
2 or 3 hard boiled eggs, cut in wedges
- Mix the first 6 ingredients together with the mayo. Measure in enough mayo to make the salad moist but not overwhelmed. Add the herbs, celery seed, salt and pepper to taste. Add the dash of lemon juice and then refrigerate the salad for at least a few hours.
- When ready to serve, give the salad another toss, taste to see if you need more seasoning, or more mayo, (it will probably need something) and garnish with the sliced eggs
P.S. It’s also National Chocolate Mousse Day, so be sure to check Instagram for my latest post! 😉
Have a blessed Friday!