Foodie Friday!

Welcome to our weekly Foodie Friday pot luck party, hosted by Michael at Designs by Gollum. Isn't this just the best way to end the work week?!?

My contribution this week is Tuna Egg Salad with Farfalle and butterfly biscuits.

Did you see the cute little butterfly biscuits? I used the little cookie cutters that I won in Gollum's giveaway last week.

The salad passed the hubby test. He went back for more!

Tuna Salad with Farfalle

1 (12-ounce) package Farfalle
2 (6-ounce) cans or pouches of tuna, drained
1 1/2 cups shredded Cheddar or Swiss cheese
4 green onions with tops, chopped
1 cup cherry tomatoes, quartered
1/2 cup regular or low-fat mayonnaise
2 tablespoons dill pickle relish
2 tablespoons lemon juice

Cook Farfalle according to package directions. Drain, run under cold water, and drain well. Put into a large bowl. Stir in tuna, cheese, onions and tomatoes.

For dressing, stir together mayonnaise, pickle relish, lemon juice, salt and pepper to taste. (Salad may be refrigerated for several hours. Add more dressing if too dry.)

Makes 4 - 6 servings.

Recipe developed by cookbook author Marlene Sorosky Gray.

Note: I tweaked the recipe somewhat to use food that I had on hand.

• One pouch of tuna and 2 boiled eggs.
• I'm a kalamata olive addict and poured the liquid into the dressing twice!
• Added a small can of chopped black olives.
• Used lime juice instead of lemon juice.
• Garlic salt.

I just love these little cookie cutters and had such a fun time cutting out biscuit shapes! Many thanks to Michael for her generous giveaway last week!






Enjoy!

Diane