Pasta Salad with Lentils and Tuna - - Insalata di Pasta con Tonno e Lenticchie

Prep Time: 30 minutes

Cook Time: 60 minutes

Ingredients:

• 7/8 pound (400 g) pennette or butterflies
• 2/3 pound (300 g, or 1 1/3 cups) drained cooked red lentils (from a can will be fine)
• 1/2 pound (200 g) tuna packed in oil, drained and crumbled
• 2 carrots
• 12 cherry tomatoes, quartered
• A rib of celery, diced
• 1/2 cup (125 ml) olive oil
• A small bunch parsley, chopped
• Salt and ground hot pepper to taste

Preparation:

Peel the carrots and boil them until soft; let them cool and dice them. In the meantime bring pasta water to a boil, salt it, and cook the pasta until it is al dente. Drain it and run it under cold water to halt the cooking. Drain it well, transfer it to a bowl, and combine it with the remaining ingredients, seasoning it to taste with the salt and hot pepper. Chill it for a half hour in the fridge, and it's ready, though it will improve if chilled for a few hours more.

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