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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup elbow shaped | Macaroni, whole-wheat, cooked | 1 | can | Chunk tuna, light, canned in water, drained | 1/2 | cup, chopped | Onion, chopped | 1/2 | cup, chopped | Peppers, sweet, red, raw, chopped | 1 | cup | 1 can Kidney beans(drained and rinsed) | 1/2 | cup, chopped | Onion, chopped | 1/2 | cup, diced | celery | 1/2 | cup, pared, chopped | cucumber, peeled, seeded & diced | 3 | tablespoons | lemon juice fresh | 2 | tablespoons | olive oil | 1/2 | teaspoon | garlic powder | 1/2 | teaspoon | Celery Salt | 1/4 | cup, chopped or diced | Dill pickles | 1/2 | teaspoon | fresh ground sea salt | 1/2 | teaspoon | black pepper, ground |
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Steps
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Sequence
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Step
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| | 1 | Prepare noodles according to package instructions. | | 2 | Drain and thoroughly cool noodle. | | 3 | Place cooled noodles in a bowl. | | 4 | Open and drain tuna and kidney beans, add to bowl with noodles. | | 5 | Dice all veggies into medium dice.
Be sure to seed the cucumber and pepper.
Add to bowl with tuna and pasta. | | 6 | Drizzle olive oil over the pasta, tuna and veggies.
Toss to combine. | | 7 | Squeeze 1/2 lemon over the pasta mixture.
Toss to combine. | | 8 | Taste and adjust spices and lemon to your taste. | | 9 | Refrigerate for 1/2 hour or more before serving. |
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