Ok Corral Salad

OK Corral salad is a back-pocket pasta salad for picnics, lunch boxes, and Sunday potlucks. Pasta wheels give it the kid-friendly, fork-catching shape that scoops up every bit of dressing. Canned tuna, chopped green pepper, and sliced radish round out the bowl with protein and crunch.

This is make-ahead food at its best. A night in the fridge actually improves it. The pasta drinks in flavor from the tuna oil and seasonings, and the radishes mellow just enough that they stop being too sharp.

Add your favorite creamy dressing right before serving, or keep it simple with a lemony mayo and a grind of black pepper. The bones of the recipe leave plenty of room to make it yours.

Kitchen Tips

• Cook the pasta a touch past al dente. Chilled pasta firms up and can feel raw if undercooked.
• Rinse the pasta under cold water to stop the cook and keep the wheels from gluing together.
• Use oil-packed tuna for richer flavor, or water-packed for a lighter salad. Drain either one well.
• Chop the radishes as thin as you can for maximum crunch without overwhelming bites.

Variations

• Fold in a diced hard-boiled egg or two for more protein.
• Add a handful of frozen peas (thawed) and sliced black olives for color and brine.
• Swap tuna for canned salmon or shredded rotisserie chicken.