Cavatappi Salad with Tuna and Olives Plus MVK’s *Like* of the Week

stormI remember reading last winter that the powers that be who predict weather said it was going to be a cooler than normal summer for the Northeast. I tend to poo poo those predictions, but so far, they are correct. My lilacs weren’t as hardy as they’ve been in the past; I picked one blossom, which immediately started to wilt when I put it in water. I find myself wearing sweaters more than not and I haven’t had one alfresco dinner yet this year. I had planned one for the other evening, but see the above skies right before it was ready. But when I do get a nice evening, this will be the perfect meal to serve; greens, protein, healthy oils, and big, bold flavors all in one bowl.

This is a sort of deconstructed nicoise salad, which I love to make in the summer. This came together quickly; as the water boiled, I chopped the tomatoes and olives and let them steep in their juices. I had exactly six ounces of gluten-free penne in the cupboard, so I chose to use that up instead of opening a new box of cavatappi. This also is a perfect dish to make after a visit to the farmer’s market; fresh tomatoes, green beans, and lettuce, it will taste amazing! As I was cooking this, I thought of lots of ways to change things up; basil instead of oregano; chicken instead of tuna, or if a vegetarian, maybe some sautéed flavorful mushrooms; white beans in place of green beans; or another grain in place of the pasta. I also thought adding some freshly chopped cucumbers or other veggies would be tasty. Once you have an outline of a recipe, adding and substituting is really easy, go with what YOU like!

cavatappi saladCavatappi Salad with Tuna and Olives

This recipe first appeared in the June 2015 issue of Cooking Light magazine.

6 ounces uncooked cavatappi pasta

12 ounces green beans or yellow wax beans, trimmed and halved

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon freshly ground black pepper

3/8 teaspoon kosher salt

2 cups tomato wedges

1 tablespoon chopped fresh oregano

20 pitted kalamata olives, halved

4 cups chopped romaine lettuce

5 ounces canned or jarred sustainable white tuna packed in oil, drained and flaked

1. Bring a large pot of water to a boil over high heat. Add pasta; cook 5 minutes. Add beans; cook an additional 3 minutes or until beans are crisp-tender and pasta is done. Drain and rinse under cold water; drain.

2. While pasta water comes to a boil, combine oil, juice, pepper, and salt in a large bowl, stirring with a whisk. Add tomato, oregano, and olives; let stand 10 minutes. Stir in pasta mixture and lettuce. Divide among 4 plates; top evenly with tuna.

Serves 4 (serving size: about 2 1/2 cups pasta salad and 1/4 cup tuna)

MVK’s Like of the Week: To Lose Weight Eating Less is Far More Important Than Exercising
We’ve all heard the adage, if you want to lose weight, eat less, move more. But a recent op-ed piece in the New York Times examines how eating less (and healthy) may actually be more important for your waistline than just relying on exercise. While I won’t throw out my Fitbit any time soon, I always read these sorts of articles with a wary eye. Of course, exercise has its health benefits and just because you’re exercising doesn’t give you free rein to eat whatever you want (trust me, I know!). I can say for myself, cooking at home, walking, and really watching what I eat away from home are three tips that have worked well for me through the years. But it’s always a challenge, especially the older you get.

And while I read this cautiously, I found it interesting, whether or not you believe it. You can read the article in its entirety by clicking here, To Lose Weight Eating Less is Far More Important Than Exercising.

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3 thoughts on “Cavatappi Salad with Tuna and Olives Plus MVK’s *Like* of the Week

  1. Pingback: Summertime Holiday Dishes Plus MVK’s Food News of the Week | My Vermont Kitchen

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