Summer is salad weather in our house. Well, it is also grilling weather. It's actually, Mrsblocko doesn't want to use the oven and heat up the house weather, but they are all essentially the same thing. So when I came across Moroccan pasta salad over at Food.com I thought it might be something interesting to try.
As I was assembling the recipe, I found that it needed to be tweaked quite a bit. The original recipe says to use an 8 oz can of corn and 2-3 Tablespoons of olives. I used an entire 15 oz can of corn and one of those short stumpy cans of sliced black olives. This made the salad seem much more substantial.
As you can tell from the photo above, I used regular corkscrew noodles instead of the tri-colored. I had oodles of noodles in my pantry and couldn't justify buying another box just to be fancy. I also served this salad over a bed of lettuce. Mrblocko and I agreed that this made the salad seem more like a complete meal. I served it with some fruit on the side and viola, a one dish meal.
Finally, I used tuna in vegetable oil, not olive oil. This was my error at the grocery store. I simply grabbed the wrong can off the shelf. I didn't think it made any difference. I did drain off some of the oil in the can. There just seemed like a lot in there and while dressing on a salad is nice, oily salad is not. I also did not add any extra olive oil. If I was trying to eliminate oil, why would I add more oil?
As I was assembling the recipe, I found that it needed to be tweaked quite a bit. The original recipe says to use an 8 oz can of corn and 2-3 Tablespoons of olives. I used an entire 15 oz can of corn and one of those short stumpy cans of sliced black olives. This made the salad seem much more substantial.
As you can tell from the photo above, I used regular corkscrew noodles instead of the tri-colored. I had oodles of noodles in my pantry and couldn't justify buying another box just to be fancy. I also served this salad over a bed of lettuce. Mrblocko and I agreed that this made the salad seem more like a complete meal. I served it with some fruit on the side and viola, a one dish meal.Finally, I used tuna in vegetable oil, not olive oil. This was my error at the grocery store. I simply grabbed the wrong can off the shelf. I didn't think it made any difference. I did drain off some of the oil in the can. There just seemed like a lot in there and while dressing on a salad is nice, oily salad is not. I also did not add any extra olive oil. If I was trying to eliminate oil, why would I add more oil?
The salad was simple to prepare and everything, but it didn't knock my socks off. The tuna wasn't overly fishy tasting, but it was lacking something. Maybe it needed more spices? I don't know. Everyone ate the salad without complaint, but we were all glad when the leftovers were gone.
Moroccan Pasta Salad with Tuna from Food.com
2 tablespoons mayonnaise
1 tablespoon olive oil
1/2-1 teaspoon cumin
1/4-1/2 teaspoon salt
1/4 teaspoon onion powder
8 ounces tri-colored rotini pasta, cooked
1 (3 ounce) can tuna in olive oil, flaked apart
1 (8 ounce) can corn, drained
2 -3 tablespoons sliced black olives
Mix olive oil, mayo, and spices together in a small bowl. Mix other ingredients in a large bowl. Then stir mayo mix in with pasta. Serve cold.
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