About three years ago, Joe and I made a big decision and decided to give city living a try by moving to Chicago. We liked Kansas City, but felt drawn towards a bigger city, full of people and excitement. It was quite a leap of faith, and thankfully it has worked out better than we ever expected. I always thought I was a city person-- when I was little I used to talk about owning an all black and white apartment in New York City! Now, I have to laugh at what a city slicker I've become. I love tall buildings and busy sidewalks (well, except busy, slow sidewalks on Michigan Ave where everyone walks so slow I want to scream!), and I usually want to just visit other cities when I leave this one. Some people love the open sky in the countryside at night, but it just makes me jumpy because it gets so dark out there!
I wasn't always such a fan of the cement jungle, though, because growing up in Colorado meant there were lots of outdoor adventures with our family. I went to summer camp a couple times, had a season pass to snowboard at Breckeridge and Keystone, and used to really enjoy hiking on the weekends. My mom, ever the gourmet, made sure we were fed well even when exploring the parks and hiking trails. This salad was a staple of many of our hikes, and I always get nostalgic when I make it. I love dill and don't cook with it often enough, and I think it's that herb that makes this dish taste like summer. And besides cooking the pasta, this meal avoids the oven and stove. Being a one dish combination of protein, carbs, and veggies makes it a simple dinner, and I always make extra to take to work for lunch. Doesn't this beat a peanut butter and jelly sandwich for your next hike or day at the beach?
Tuna Pasta Salad
from my mom... and maybe a cookbook from her collection?
4 cups cooked small pasta shells
1 1/2 cups tuna (cooked shrimp are also great for this!)
1/2 cup peas
1/2/ cup green onions
1/4 cup parsley
Combine above ingredients in large bowl.
1/2/cup plain yogurt
1/2/ cup mayonnaise
2Tbsp chopped fresh dill
2 Tbsp lemon juice
2 tsp lemon zest
salt and pepper
Toss pasta mixture with dressing. Chill and enjoy!