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Recipe: Pink Pesto Chicken of the Sea (pasta and tuna salad with roasted pepper sauce - blender)

Salads - Potato, Pasta
PINK PESTO CHICKEN OF THE SEA

FOR THE PEPPER SAUCE:
1 (7 1/2 oz) jar roasted red peppers, drained, rinsed, and sliced
1 (15 oz) can cannellini beans, drained and rinsed
1/4 cup chopped fresh basil
1/2 cup chopped onions
1/4 tsp black pepper
FOR THE SALAD:
4 oz medium-size pasta shells
2 cups fresh broccoli florets
1 (6 1/8 oz) can tuna; drained and flaked

TO MAKE THE PEPPER SAUCE:
Puree roasted peppers, beans, basil and onions in a blender. Add black pepper and set aside.

TO MAKE THE SALAD:
Cook pasta according to package directions, adding broccoli to pasta during last five minutes or cooking. Drain pasta and broccoli and set aside to cool.

Toss together pasta and pepper sauce. Gently stir in flaked tuna. Serve at room temperature.

Servings: 4
Adapted from unknown source
MsgID: 117170
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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