Italian Pasta Salad

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!


  • 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


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.

Mahi Mahi Ceviche

Mahi Mahi Ceviche by Marisol Melara

Videograohy and Production by Clarissa M. Yanar

Marisol Melara is an International St. Mary’s senior from Honduras. She has spent most of her life in the tropical areas of her home country eating fresh fish and fruit. Making this dish for her is like going back home for a while!


• 1 Whole Cucumber
• ½ Red Onion
• 4 Medium Jalapenos
• 1 ½ Celery Sticks
• ¼ Cup of finely chopped Cilantro
• 1 Avocado
• ¼ Cup Orange Juice
• ¼ Cup Ketchup
• ½ Cup Tomato Juice
• 8 Limes
• ¼ Cup Jugo Magi
• Salt and Pepper
• 1lb. Mahi Mahi


Cut Mahi Mahi into small squares (about 1.5 cm). Place Mahi Mahi in a bowl and pour the juice of the 8 limes over it. Make sure it is completely covered. Leave Mahi Mahi sitting in lime juice for an hour. After washing them, finely chop all vegetables into tiny squares. Finely chop cilantro. Make sure to take seeds out of jalapenos and cucumbers. When Mahi Mahi has been cooked through with the lime juice, drain all lime juice from the bowl. Be sure to get it all out so no fishy residue taste is left behind. Mix in all vegetables and cilantro in with the fish. Add orange and tomato juice to the mix. Stir in the ketchup to the mix. Pour in the Jugo Magi. Add salt in pepper to your liking. Stir everthing together and try not to completely destroy the avocado. Serve over a tostada or saltine crackers. Add lime and hot sauce to your liking. Enjoy