In March of 2023, Annie and Javi were married.
They were very clear about a few items: They didn’t want to feed the wedding industry by spending a lot of money. They aimed to make the event as environmentally conscious as possible and host a celebration that included aunts, uncles, cousins, and friends.
As a special event organizer, I felt planning, organizing, and implementing it was in my wheelhouse. To pull the wedding off and respect their parameters, I went old school and called on aunts, cousins and friends to be part of a team to grow succulents for center pieces, pick up cakes, and help with service (bar, cake, bussing tables, etc.) at the reception, etc.. It’s how it was done in the old days, and I was attracted to the idea of involving people in the celebration.
To express our gratitude to the people who helped, I held a luncheon and served a variety of salads. One standout was the Tuna Pasta Salad. What I really like about this recipe is that it is light and has a tangy flavor from the yogurt and lemons. The best part? It was easy to make and well-received.
The gratitude luncheon was a really special way for me to extend my appreciation for the outpouring of support.
Lauren Allen – Serves 8
Ingredients
- 8 oz Medium pasta shells
- 7 oz Canned Bumble Bee albacore white tuna, packed in water, drained
- 2 Ribs celery, chopped
- ¼ C Red onion, chopped (I used pickled onions)
- 1 c Frozen peas
- ½ C Mayonnaise
- ½ C Plain Greek yogurt
- 1/4 C Fresh Dill
- 1 t Salt
- ½ t Pepper
- 1 C Sharp cheddar cheese
Directions
- Cook noodles according to package instructions, until al dente. Drain.
- In a large bowl add chopped onion and celery, peas, cooked pasta, cheese and drained tuna.
- In a separate bowl, mix the mayo and Greek yogurt.
- Stir half of the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper and dried dill, to taste.
- Refrigerate pasta and remaining sauce separately, covered, for 30 min. Stir in remaining sauce and serve immediately.
Mangia by Pia 