Rotini Provencale
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This recipe makes 4 servings
Ingredients
- 3 cups rotini pasta
- 1 can (6 oz/170g) tuna, drained
- 15 cherry tomatoes, halved
- 1/2 sweet yellow pepper or green pepper, chopped
- 1 stalk celery, chopped
- 1/4 red onion, finely diced
- Dressing
- 2 tbsp wine vinegar
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- Dash hot pepper sauce
- 1/4 cup chopped fresh basil
- 1/4 cup orange juice
- 1 tbsp grainy Dijon mustard
Preparation
In large pot of boiling salted water, cook pasta for 8 to 10 minutes, or until tender but firm. Rinse under cold running water; drain well.
In large bowl, toss pasta with tuna, cherry tomatoes, yellow or green pepper, celery and red onion.
Dressing: In small bowl, whisk together wine vinegar, olive oil, salt, pepper, hot peper sauce, basil, orange juice and Dijon mustard until blended.
Toss with pasta to coat.
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