BRUSH
Keeping It Clean

Well, it’s too hot to cook. Even the Cookie Lady is avoiding the stove! However, our families still insist on having dinner. The following recipe fills the order; an easy and beautiful salad so uncomplicated you do not even need to make a salad dressing. The only requirement is that you use Italian oil-packed tuna.

Please read the entire recipe and the notes before you start chopping, slicing, and mincing.

• 2 cans (6 oz. each) Italian, tuna packed in olive oil

drain, reserving 3 Tbsp. of oil

Combine tuna with

• 1½ lb. tomatoes (4 large), chopped
• ½ c. packed fresh basil, chopped
• 3/4 c. packed fresh Italian flat leaf parsley, chopped
• 3/4 c. scallions, sliced, white and green parts
• ½ to 1 Tbsp. garlic finely minced or grated on a microplane grater
• salt and pepper to taste
• zest and juice of 1 lemon
• 3 Tbsp. reserved oil

set aside.

Cook one minute less than the package directs

• 9 to 10 oz. package short pasta, i.e. ditalini, orecchiette, orzo, mini bowties or even spinach tortellini.

combine with

• 3/4 c. grated good Parmesan cheese

and the remaining salad ingredients. Sprinkle top of salad with another

• ¼ to ½ c. Parmesan cheese

Notes:

1. This beautiful salad is great for a summer party; just increase the amounts as the size of the crowd increases. And there is no mayo!
2. If you want to prepare the salad hours ahead, just do not toss with cooked pasta until you're ready to serve.
3. This salad will work very well with shredded chicken; leftover rotisserie chicken leaps to mind.
4. We love cherry, grape, and teardrop tomatoes, just cut them in half. They come in multiple colors which makes the salad even prettier.
5. The pretty little girl in the latest photo pronounced it "tasty."

Serves 4

A Cookie Lady Recipe