Mediterranean Salad

Despite the labor-intensive pie post earlier this week, I really haven't been cooking much. I find it's difficult to navigate the kitchen with only one hand, the other hand holding a baby that bawls the very moment he is set down. I must admit, though, my one-handed home skills are improving. Just last night I mastered the one-handed towel fold. I know you're impressed...or maybe just sympathetic.

When I do find a moment to cook, I cook double. If we're having pasta for dinner, I no longer just cook a handful of noodles - now the whole box is boiled up. Frankly, if it weren't for dinner leftovers, we'd be subsisting on frozen pizza and Golden Grahams.

The other night I had some leftover linguini. I know you've been in this situation: leftover pasta or rice that just doesn't taste good on its own, but you're hesitant to slap Ragu on it yet again. Often these carbalicious morsels find themselves in l'garbage. However, here's an easy way to get another delish meal out of it in five minutes flat. Time me.

This recipe is based off of a favorite dish of mine as an exchange student in Spain. If I learned anything in Spain, it's that simple food is best, and any meal can be greatly improved with a healthy dose of olive oil and red wine...especially red wine. That education alone was worth the price of admission. Buen apetito!

Mediterranean Salad

2 cups leftover pasta or rice

1 can tuna, drained

1 tomato, chopped

Handful green or Kalamata olives, chopped

Handful torn basil leaves

1 Tablespoon capers, drained (optional)

1/4 cup extra virgin olive oil, or enough to coat

Juice from half a lemon OR 2 Tablespoons red wine vinegar

Freshly ground pepper and pinch of salt

Mix all ingredients in large bowl. Adjust seasoning to taste. Serve cold or at room temperature.