Serves 4 to 6
1/2 pound whole wheat penne
1 cup drained cooked red lentils
8 ounces tuna packed in oil, drained and crumbled
10 cherry tomatoes, quartered
1 rib of celery, diced
1/2 cup Filippo Berio extra virgin olive oil
1 small bunch parsley, chopped
2 tablespoons capers in salt, rinsed well
Salt and pepper to taste
Peel the carrots and boil them until soft; let them cool and dice them.
In the meantime bring pasta water to a boil, salt it and cook the pasta until it is al dente. Drain and transfer it to a bowl, and combine it with the remaining ingredients, seasoning it to taste with the salt and pepper.
Chill the pasta salad for a half hour in the fridge and it's ready, though it will improve if chilled for a few hours more.
This recipe is featured on show 2405 - Eat Legumes.
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