INGREDIENTS
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8 ounces bow tie pasta, uncooked
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1 (9-ounce) can solid white tuna in spring water, drained and flaked
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1 cup finely chopped tomato (about 1 medium)
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1/2 cup shredded carrot
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1/2 cup finely chopped, unpeeled cucumber (about 1/2 small)
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1/4 cup finely chopped celery (about 1/2 large rib)
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1/4 cup red wine vinegar
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2 tablespoons water
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1 tablespoon Dijon mustard
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2 teaspoons olive oil
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1/4 teaspoon ground pepper
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1/8 teaspoon salt