Penne Pasta Salad con Tuna and Roasted Red Peppers. Adapted from Cooking Light.

This pasta salad makes a great lunch or you can up the size and bring it to a get together. The simple, bright flavors of this dish pull it together nicely making this a fantastic and satisfying spring or summer meal. I only made 2 servings for my husband and I but this recipe is very easy to adjust for larger crowds.  

(2 servings) 

Materials You Will Need: 

1/2 red bell pepper

2 quarts of water

salt

3 oz penne rigate 

1 cup fresh spinach (arugula or any other dark salad green would work nicely)

2 tbs thinly sliced red onions or shallots 

1 tbs red wine vinegar

1/2 tbs capers (capote or non- pareilles~ size is the only difference) 

1/2 tbs olive oil

1 can high quality tuna (if you can get your hands on a premium jarred tuna such as Ortiz, do it. You'll notice the difference.)

Remember, in cooking recipes are more flexible than you think! Use what you have. Many ingredients can be swapped depending on your flavor preference. You might not like spinach, try arugula. Non-pareille capers are more expensive than capote capers but they taste the same; I'm broke so that's what I bought lol. Do what you like!

Preparation: 

1. Preheat your broiler. It's gonna get hot in here!

2. Remove all seeds and membrane from your pepper and flatten it with your hand. This will create an even service for roasting. Place skin side up on a foiled baking sheet and put in the oven on the middle rack. Let that puppy cook for 10-15 MIN til it is BLACK. You might think you did something wrong but you didn't. 

3. Carefully remove your pepper(s) and put it into a zip top bag to sit for 15 MIN to steam, loosening the skins. Remove, peel the skin off, and chop. Roasting takes a little time but gives the pepper the sweetest flavor. 

4. Boil your pasta in lightly salted water. Remove and rinse with cold water. 

5. Combine all ingredients along with a pinch of salt and mix til combined. Yum!

At first I was worried because it didn't seem like this dish would make enough food for the both of us but it made approximately 2 cups per person and was very filling. Serve with a bit of torn, crusty bread. Enjoy babies!