It’s too hot for hot food!

Here’s the recipe for my pasta salad:

1 pound seashell pasta, cooked, drained and cooled
1 large can albacore tuna, drained
2 ripe Roma tomatoes, diced
1 jar marinated artichoke hearts
1 can asparagus spears
1 can garbanzo beans
2 cups mozzarella cheese, grated
1 cup parmesan cheese, freshly grated
2 good size garlic cloves, minced
1 teaspoon crushed red peppers
1/2 teaspoon oregano
1/2 teaspoon marjoram
Olive oil
Balsamic vinegar

Gently combine the first 8 ingredients. Add oil and vinegar until everything is moist but not wet. Add the spices and mix together.

This is better if you let it sit in the fridge for at least a few hours before serving.

I make it up, put it in the fridge, and just grab a scoop when I’m hungry.