Pasta Salad with Tuna; Fruit Salad

Summer weather usually calls for minimum stove time (although I generally find myself craving excessively hot food in the summer, and cold stuff in the winter), and this is the perfect recipe for that. Alls ya gotta do stove-wise is boil water for the pasta and the hard-boiled eggs. This was also a summer favorite my mom used to make when I was growing up. And just cuz we were feeling extra-healthy, Joef made a fruit salad for dessert, to boot.

PASTA SALAD WITH TUNA
1/2 farfalle or other similar pasta
1 handful snow peas
1 handful grape tomatoes, halved
1 small package baby carrots, cut into thin rounds
1 handful frozen peas, defrosted
2 hard-boiled eggs, halved and sliced
2 cans albacore tuna
Balsamic vinegar
Olive oil
Salt to taste
Grated parmesan for serving

Start the water for the pasta boiling at the same time as you start to boil the eggs. In the meantime, prep the ingredients, patting veggies dry as you wash them. Combine in a bowl and add the tuna. When the eggs are ready, run them under cold water to cool (before and after peeling), then slice and add to the other ingredients. When the pasta is ready, run it under cold water and drain well. Combine everything together and drizzle with olive oil, then add balsamic (I added about 2 capfuls - always less balsamic than olive oil). Add salt to taste, mix to combine. Serve with grated parmesan cheese.

FRUIT SALAD
Bananas, apples, blueberries, and nectarines, sliced and topped with a squeeze of lemon juice to prevent browning.