I've been trying to figure out a way to enjoy whole grain pasta. The texture has always bothered me. I thought I'd try it cold in a pasta salad mixed with lots of other textures, to make it more palatable. I had some tuna on hand, so I thought I'd add some for protein, and this dish started to come together. It's a good light and somewhat healthy meal for warm weather.
1/2 lb. whole grain rotini
1 can solid white tuna packed in water
1 roma tomato seeded, cored, and diced
1 stalk celery
1/2 cucumber diced (I like to leave some of the skin on for extra fiber)
1 handfull of green olives cut in half
1 pinch dried thyme
1 pinch dried basil
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 cup light mayo
Salt and pepper to taste
Cook and rinse the pasta, chop the veggies, and break up the tuna. Mix all ingredients together in a bowl, cover and refrigerate for an hour or so until its nicely chilled and all the flavors have a chance to mingle. I don't like raw onion, but you could use raw onion or scallion instead of the onion powder. Capers might make a good addition. Grated carrot would be good too.