Spaghetti Salad with Tuna

You can buy roasted peppers in jars to make this delicious salad even easier to make. If you cannot find fresh basil, just use more parsley or green onions.

If you want to prepare this recipe ahead of time, refrigerate it and bring to room temperature before serving.

Makes 6 servings

¾ lb. spaghetti 375 g
2 tbsp. olive oil 25 mL
2 cloves garlic, minced
¼ tsp. hot red pepper flakes, optional 1 mL
½ tsp. pepper 2 mL
Salt to taste
2 tomatoes, seeded and diced
2 sweet red or yellow peppers, preferably roasted, peeled and diced
2 7-oz/198 mL tins white tuna (water packed), drained and flaked
2 tbsp. chopped black olives 25 mL
¼ cup chopped fresh parsley 50 mL
¼ cup chopped fresh basil 50 mL
2 green onions, chopped

1. Cook spaghetti in large pot of boiling water until just tender.
2. Meanwhile, in large bowl, combine olive oil, garlic, hot pepper flakes, pepper and salt. Stir in tomatoes, peppers, tuna, and olives. Add parsley, basil, and green onions.
3. When spaghetti is done, drain well and toss with sauce. Taste and adjust seasonings if necessary. Serve warm or at room temperature.