Night 4: A Week of Salads

It was night 4 of salads in the Jarrell household. We are continuing on ahead but I for one am looking forward to leaving this detox in the past. Not that I don't love salad, I do. But it's time for some chicken parmesan or something! Anyways, last night was was Pasta Salad with Tuna, Olives, and Parsley.

Pasta Salad with Tuna, Olives, and Parsley

This one is really easy to make, plus you can toss in whatever leftover vegetables or herbs you have in the fridge. Here are the ingredients:

Salt and pepper

• 1 pound curly pasta such as fusilli
• 1/2 cup olive oil $
• 1/2 teaspoon grated lemon zest
• 1/4 cup lemon juice
• 1 pint cherry tomatoes, halved $
• 1 12-oz. can oil-packed chunk light tuna, drained, flaked $
• 1/2 cup pitted black olives, chopped
• 1/2 small red onion, sliced $
• 1/4 cup chopped fresh parsley

The directions are to cook the pasta according to box directions. Run under cool water when pasta is done. Whisk together the olive oil, lemon zest, and lemon juice. Combine all ingredients (including dressing) in a large mixing bowl. Season with salt and pepper to taste. The only changes I make are to omit the onion (obviously) and I sub green olives for the black olives. This is a tasty one.