Italian Pasta Salad
Videography and Production by Sofia Ruescas

Learn a new way to cook your pasta salad with Deni Cresto and check out how he learned to prepare this delicious dish!

Ingredients

• 2 ounces of salt
• 1/2  medium onion, finely chopped
• 8 ounces dried short pasta
• 2 tomatoes, halved or quartered
• 4 ounces of mozzarella finely chopped
• 1/2 cup pitted black olives
• 1 red or green pepper
• 1 frozen bag of green peas and carrots
• 2 cans of tuna

Directions

Bring the salted water to a boil in a large pot over medium-high heat. Add the pasta and cook until al dente – soft with just a bit of chew – about 8 minutes or according to package directions.

Boil the frozen vegetables in water and fry the chopped peppers, tuna and onions on a frying pan with the oil.

Place the pasta salad ingredients in a bowl when cooked and make sure you drain the pasta well. Transfer to a large container. Add the tomatoes, mozzarella and olives.

Chill for 30 minutes before serving. Refrigerate the pasta salad for at least 30 minutes for the flavors to meld before serving.

Filed under: Class Projects, Entrees, Recipes, Video Features | Tagged: cooking, Interview, san antonio, stmumedia |