Prep time: 35 minutes
Total time: 35 minutes
12 spears asparagus, chopped
3 cups orecchiette (or medium-size shell) pasta, cooked al dente
10 to 12 oz canned Italian tuna in oil, drained and flaked (reserve the oil)
1 1/2 cups frozen green sweet peas, thawed
2 Tbsp capers (optional)
Salt to taste
Pepper to taste
For the lemon-dill vinaigrette:
Juice of 1 lemon, or more to taste
3 Tbsp reserved tuna oil
2 Tbsp chopped fresh dill
Wrap chopped asparagus loosely in damp paper towels and microwave on high for 1 minute. (Or leave the asparagus whole so it's a finger food!) Place in a large bowl with all the remaining pasta ingredients.
Whisk together the dressing, then toss with the pasta salad. Serve at room temperature or chilled.
Ideas for picky eaters: Set aside some of the noodles and peas. Toss with a bit of the lemon-dill dressing or just a squeeze of lemon and some butter. Top with grated parmesan.
ASK THE MOM SQUAD
Missy Chase Lapine is the Sneaky Chef! Her yummy recipes get kids to scarf their veggies. Send her questions at firstname.lastname@example.org.