Tuna Spaghetti Salad

This is an excellent change from the traditional creamy tuna pasta salad. Makes a great main course for a light dinner or lunch, and is also great on a bbq buffet or to take to a potluck. Note that you can prepare the sauce while the pasta is cooking, making this quick too. While it keeps well for a day or two, you can also cut it in half to feed two.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3⁄4 lb spaghetti
• 2  tablespoons olive oil
• 3  cloves garlic, minced (use less if you wish)
• 1⁄4 teaspoon  hot pepper flakes
• 1⁄2 teaspoon  freshly ground black pepper
• 1⁄4 teaspoon salt
• 2  ripe tomatoes, seeded and diced
• 2  roasted red peppers, diced
• 2 (7 ounce) cans tuna in water, drained and flaked
• 2  tablespoons  chopped black olives
• 1⁄4 cup  chopped fresh flat leaf parsley
• 1⁄4 cup  chopped fresh basil
• 2  green onions, finely sliced

Directions

1. Put on a large pot of salted water to boil; cook spaghetti until al dente stage; drain well and set aside.
2. Meanwhile, in a large bowl, whisk together oil, garlic, hot pepper flakes and salt and pepper until well combined.
3. Stir in tomatoes, roasted peppers (you can substitute raw red bell peppers if you wish, but the taste will be a little different; still good, just different), tuna and olives (I use greek kalamata olives).
4. Next, stir in parsley and basil (do not substitute dried) and green onions.
5. Add the well-drained spaghetti to bowl and thoroughly combine with sauce.
6. Taste; add more salt and pepper if you wish.
7. This is best served either warm or at room temperature; if you wish to make it ahead of time, cover well and refrigerate, but bring it back to room temp before you serve it.