Did you know February is canned food month?
Well it is! And while there are some pretty crazy food holidays out there, this one has some pretty good intentions. Many Americans rely on canned foods to feed their families. Either because of the affordability, the lack of fresh food options in their area, or because of the need to get their food from their local food bank. As part of National Canned Food Month, my local food bank (The Capital Area Food Bank) asked local bloggers to share recipes using canned foods.
I was always taught growing up to have at least a six months to a year supply of food. And I have been a big believer of having a stocked pantry full of the staples- pasta, canned tuna, beans, flour, rice, etc.- because it will help you get by in a difficult situation, say a natural disaster (like this year’s horrible winter weather), losing a job, or facing other financial burdens (like a major medical expense); all things I have faced first hand and were I relied on my food storage.
Not only is having a stocked pantry good for emergencies, it is great for whipping up a quick meal. If you always have a few staples on hand you can make meals like Lentil Bean Soup, Dr Pepper Chili and Summer Pesto Pasta, and this Tuna Pasta Salad with Lemon and Dill whenever you get hungry! : )
I have made some version of this pasta salad for as long as I can remember (like from way back in middle school). Sometimes I use elbow macaroni, sometimes I add celery, and sometimes I used leftover shredded chicken instead of tuna. This pasta salad is so incredibly easy and is one I turn to when I want to change up my boring sandwiches for lunch or want a quick dinner! I typically use fresh carrots, I always keep them on hand for snaking, because I like the crunch they add but feel free to use canned if you want. Happy National Canned Food Month!
What is your go-to recipe that uses canned goods?
Tuna Pasta Salad with Lemon and Dill
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 10 minutes Cook Time: 10-12 minutes Serves: 2-4
4-ounces tri-color shell pasta
1 (5-ounce) can solid white tuna, drained
1 (15-ounce) can green peas, rinsed and drained*
1 cup chopped carrots
¼ cup chopped red onion
1/3 cup mayonnaise
1 lemon, juiced and zested
¾ teaspoon dried dill
1 teaspoon mustard
½ teaspoon salt and black pepper, or to taste
Bring a large pot of water to a boil. Add pasta and cook for 10-12 minutes or until pasta is tender.
Meanwhile, place drained tuna in a large bowl. Break tuna up with fork. Add peas, carrots and red onion.
In a small bowl, whisk together mayonnaise, lemon juice and zest, dill, mustard, salt and black pepper, to form dressing.
Once pasta is cooked, drain and add to bowl with vegetables and tuna. Stir in prepared dressing and serve immediately or refrigerate and serve cold, if desired.
*Note: 1 cup frozen peas can be substituted. Add peas to pasta during the last 2-3 minutes of cooking to thaw peas before using.
Other recipes you may enjoy:
Summer Squash Ribbon Pasta Salad with Sweet Corn and Avocado
Greek Pasta Salad
Spring Chicken and Pasta Salad
Thai Chicken and Noodle Salad
Tomato Basil Orzo Salad with Lemon Garlic Vinaigrette