Tuna Caprese Macaroni Salad

Servings: 4 | Serving size: about 2 cups

Cooking time: <30 minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. It is better to add the basil just before serving if you know you will have leftovers.

Ingredients

• 4 quarts water
• 8 ounces whole wheat or gluten free elbow pasta
• 2 5-ounce cans no salt added canned tuna in water (drained)
• 4 medium ribs celery (diced)
• 4 ounces fresh mozzarella (cut into 1/4 inch dice)
• 4 ounces cherry or grape tomatoes (halved)
• 2 Tbsp. capers
• 1/4 tsp. salt
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. white wine vinegar
• black pepper to taste
• 10 large basil leaves (chiffonade)

Place the 4 quarts water in large sauce pan over high heat.

When the water boils, add the pasta and cook for about 12 to 15 minutes until done.

Drain and rinse. Shake out the excess water.

Place the pasta in a large mixing bowl and add the tuna, toss well, and chill.

When chilled add the celery, mozzarella, tomatoes, capers, salt, pepper, and basil.

Fold together gently.

Chill well before serving.