Tuna And Green Bean Pasta Salad Recipe – Tuna Pasta Salad Recipe – How To Make Tuna Pasta Salad

Prep: 15 mins – Cook: 25 mins – Total: 40 mins

Ingredients

• 1 lb (450g) green beans , trimmed and cut into pieces
• 2 large potatoes , diced
• 1/2 lb (225g) tricolor pasta , or any other short pasta you like
• 1/3 cup freshly squeezed lemon juice
• 2 cloves garlic , finely chopped
• 1/3 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups halved cherry tomatoes
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh flat-leaf parsley
• 9 oz. (250g) canned tuna , drained

Instructions

1. Cook the green beans in a large pot of salted water for 4-5 minutes, stirring occasionally. Drain and set aside.
2. In the same pot, add the potatoes and cook for about 8-10 minutes until they are tender but still hold their shape. Drain and set aside.
3. In the same pot, cook the pasta according to package instructions. Drain and set aside.
4. In a small bowl, add the lemon juice, garlic, olive oil, oregano, salt, and pepper. Whisk to combine.
5. Place the tomatoes, basil, and parsley in a large bowl. Add the tuna. Add the cooked green beans, potatoes, and pasta. Pour the dressing over and toss well. Enjoy!

This delicious recipe and photos were created by YummyAddiction.com, we simply shared it. Please check them out for more great ideas!

Strawberry Chicken Salad Recipe – Poppy Seed Chicken Salad Recipe – How To Make Chicken Salad

Prep: 15 mins – Total: 25 mins

Ingredients

• 2 c shredded chicken
• 2 celery stalks, chopped into ¼ in. pieces
• 1 green onion, chopped thin
• 5-6 large strawberries, diced
• ⅓ c chopped pecans
• ¼ c mayonnaise
• 2 T Greek yogurt, plain 
• 1 tsp dijon mustard
• 1 tsp lemon juice
• 1 T poppy seeds
• ½ tsp pepper
• salt to taste

Instructions

1. Cut and chop ingredients accordingly.
2. In a medium bowl, combine chicken, pecans, celery and onion. Stir to evenly mix.
3. Add mayo, yogurt, mustard, poppy seeds, lemon juice and salt and pepper and mix well to evenly coat.
4. Fold in strawberries.
5. For best results, allow to chill for about 30 minutes before serving.

This delicious recipe and photos were created by LemonsAndZest.com, we simply shared it. Please check them out for more great ideas!

Falafel Wrap Recipe – How To Make Falafel Wraps – Falafel Wrap With Tzatziki Sauce

Prep: 40 mins – Cook: 10 mins – Total: 50 mins

Ingredients

For the tzatziki sauce:

• 1/2 large English cucumber , unpeeled
• 1 1/2 cups full-fat plain Greek yogurt
• 2 garlic cloves , finely minced
• 2 tbsp olive oil
• 1 tbsp white vinegar
• 1/2 tsp salt
• 1 tbsp minced fresh dill

For the falafel balls:

• 1 cup dried chickpeas , soaked in cold water overnight
• 1/2 red onion , chopped
• 2 garlic cloves
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon lemon juice
• 1/4 teaspoon paprika powder
• 1 big handful of fresh parsley , chopped
• black pepper, to taste
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons sesame seeds
• canola oil, for deep frying

For the falafel wrap:

• large tortilla wraps , I used whole wheat but any work
• shredded lettuce
• red onion , thinly sliced
• pickled red cabbage
• cherry tomatoes , halved
• tzatziki sauce

Instructions

Tzatziki sauce:

1. Grate the cucumber and drain through cheesecloth sprinkled with a pinch of salt overnight or at least a few hours.
2. In a medium bowl, combine the yogurt, garlic, olive oil, vinegar, and salt. Stir in the fresh dill and grated cucumber. Taste and add more salt, if desired. Store in the refrigerator and serve chilled.

Falafel balls:

1. Drain the chickpeas well and place on paper towel to remove the remaining exterior water. Transfer drained chickpeas, red onion, garlic, cumin, lemon juice, paprika powder, parsley, salt and black pepper to a food processor and pulse until roughly mashed.
2. Stop the processor as needed to scrape down sides of bowl. You should achieve a paste-like consistency, but it doesn’t need to be perfectly smooth – mixture should remain slightly chunky.
3. Spoon the mixture into a large bowl, add the flour, baking powder and sesame seeds, and stir until well combined. If the mixture is too moist or sticky at this stage, add a little bit more flour, until the mixture holds together. Then cover with plastic wrap and allow to rest in the refrigerator for an hour.
4. Once the falafel mixture has chilled, shape it into small balls (I made 18 balls). Heat the oil in a large saucepan over medium heat, until the oil is hot (350 F). Fry the balls in batches, without crowding, until nicely browned, turning as necessary (about 2-3 minutes) and set aside on paper towels to drain.

Falafel wrap:

1. Heat tortillas in the microwave for 20-30 seconds, or until warm. Place desired amount of lettuce on the tortilla. Layer the red onion, pickled red cabbage, falafel balls, halved cherry tomatoes, and top generously with tzatziki sauce. Roll up the tortilla. Repeat the process with the remaining tortillas.

This delicious recipe and photos were created by YummyAddiction.com, we simply shared it. Please check them out for more great ideas!