FTB

Guess what today is.

Yup. It’s clean out the fridge by making a pasta salad meal prep day.

Let’s stop the unnecessary waste that comes with vegetables left too long.

It’s easy we just have to STOP buying more stuff before we use what we have on hand.

Here’s a great option.

A pasta salad using tuna, chicken, leftover crumbled hamburgers or no meat at all.

Use whatever veg you have in the fridge.

Let’s do this!

I practice what I preach and used whatever I had on hand.

It turned out AMAZING!

ingredients

• 2 cups cooked pasta, Italian pasta brand is always best
• Red onion, diced and sliced
• Carrot, grated
• Celery, sliced thin
• Frozen peas
• Red pepper, sliced and diced thin
• Applewood cheddar, grated or whatever
• 1/2 cup Mayo ( more or less)
• 1/4 cup sweet relish
• 1 tbsp Dijon
• 2 tsp lemon juice
• 1 tbsp celery salt, seasoned salt or sea salt
• 1 tsp pepper
• 2 cans flaked tuna, drained
• Hot sauce ( served up with salad for individual tastes )

this is how we do it

• Add pasta to large bowl

PRO TIP: when making pasta for another dish make just a little more for pasta salad!

• Start adding the veg to the pasta and stir after each addition.
• You are eyeballing these ingredients to your taste‼️ Don’t like something? Don’t add it.
• Same with the mayo, relish and mustard but these measurements are a good start.

That’s it.

▪️VARIATIONS

• Switch out the tuna for chicken, crumbled leftover burgers or no meat.
• Use Olive oil and pickles chopped up in place of mayo and relish.
• Add hemp seed to amp up the protein value.
• Add chick peas or black beans.
• Cheddar, mozzarella or no cheese are all fine.

So many options!

As written this tuna pasta salad is a crowd pleaser and was one of the best sellers in my mom’s cafe in Liberty Village, Toronto circa mid 90’s.

It was also used quite often when we lived on our boat cause there ain’t no fridge storage there – that’s for sure!

Experiment, clean out that fridge but most importantly enjoy 🙂

Avoid that sugar spike that comes with carby meals by having a glass of water with a tbsp of vinegar mixed in before eating.

Can bring down that spike up to 30% so no snooze fest after lunch.