Until recently, I was not too fond of cold pasta salads. The truth is that pasta is better hot and accompanied by a good sauce. This recipe changed all that.
There is something about the green-onion dressing that makes this pasta salad shine. Don’t be alarmed by the radioactive green color of it…it’s a part of the magic. Just make sure that you make enough of it because the pasta absorbs most of the dressing, and you will need to add some more.
Yaeli’s Tuna Pasta Salad with Green-onion Dressing
1 cup oil
6 tablespoons sugar
3 tablespoons cider vinegar
8 drops Tabasco sauce
10 swirls ground black pepper
1 teaspoon mustard powder
1 teaspoon salt
1 bunch green-onions (all parts)
1/4 cup water
Add all the ingredients into a blender. Blend until consistent, refrigerate.
250 grams of fusilli shaped pasta
Boil 3 liters of water in a large pan, add the pasta and cook until ready (al dente is best). Drain the pasta and rinse with cold water, set aside.
1 red bell pepper
1 can of tuna (in water)
200 gram Feta cheese
Cut the bell pepper and the carrot into small slices. Cut the Feta cheese into 1 cm. squares. Add the carrot, pepper, tuna and Feta cheese to the pasta. add the green-onion dressing and stir. Refrigerate for an hour and add more sauce.
You can diversify this pasta salad by adding different veggies, such as: edamame (soy beans), kohlrabi, broccoli or green beans.Asaf