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    from "Monday-to-Friday Pasta" by Michèle Urvater

    For this ideal summer recipe, you don't have to bother with anything more than boiling the pasta. Serve the dish either at room temperature or chilled, as you wish. It is a snap to make, it is delicious, and you can vary the type of canned fish.

    Makes: 4 to 6 servings
    Time: 25 minutes

    1/2 pound rotelle (wagon wheels), fusilli, or penne
    1/4 cup olive oil
    1 package (10 ounces) frozen corn, thawed
    1 jar (6 or 7 ounces) roasted sweet red peppers or fried sweet peppers with onions
    2 cans (7 ounces each) salmon or tuna, drained, or 1 can (15 ounces) mackerel, drained
    1/2 teaspoon dried red pepper flakes
    1/4 cup mayonnaise (optional)

    Print recipe

    1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 10 minutes.
    2. Meanwhile, in a large mixing bowl, combine the olive oil, corn, sweet peppers, fish, and red pepper flakes. Mix together with a wooden spoon until the fish is flaked and the ingredients are thoroughly combined.
    3. Drain the pasta and add it to the mixing bowl. Toss well and serve immediately.
    4. Or cover and refrigerate until serving time. Just before serving, stir in the mayonnaise (if using) and adjust the seasoning.

    Use Salmon Use Fresh Corn
    Product nutrition and information
     Quantity Ingredients Est.Price
      De Cecco Fusilli - $2.49/ea
      Cascadian Farm Organic Sweet Corn - $2.99/ea
     10oz bag
    Roasted Red Peppers - $4.99/lb
      Starkist Solid White Albacore Tuna in Water - $2.19/ea
    You May Already Have
      Morton's Regular Salt - $0.99/ea
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      FreshDirect Crushed Chili Peppers - $3.59/ea
      Hellmann's Real Mayonnaise - $3.99/ea
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