Tuna & Sweet Pea Farfalle

15 spears asparagus, chopped

3 cups farfalle pasta, cooked al dente

12 oz canned tuna in extra virgin olive oil & lemon dill , drained & flaked (reserve the oil)

1.5 cups frozen sweet peas, thawed

2 tbsp capers (optional)

salt & pepper to taste

freshly grated Parmesan cheese

For the vinaigrette:

reserved tuna oil

2 tbsp chopped fresh dill

1 tbsp (or more) lemon/lime (I prefer lime...more flavor) - to taste

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Wrap chopped asparagus loosely in damp paper towels and microwave on high for 1 minute.

Place in a large bowl with all the remaining pasta ingredients.

Whisk together the dressing, then toss with the pasta salad.

Top with freshly grated Parmesan cheese.

Serve at room temperature or chilled.

Asian Slaw

Something different from the regular coleslaw.


2 large 16 oz package coleslaw blend
2 cans 11 oz manadrin orange segments, drained
1/2 cup Kraft Catalina Dressing
1/4 cup Miracle Whip
2 tbsp soy sauce
1/2 cup planters honey roasted peanuts

Toss the coleslaw blend in a large bowl.

Mix dressings and soy sauce in a small bowl. Pour the dressing mixture over coleslaw. Toss gently until well coated.
Cover & refrigerate for 1-2 hrs or overnight.
Sprinkle with peanuts and toss with the mandarin oranges just before serving.