Ingredients
- 1/2 pound bow-tie pasta
- 2 medium carrots, thinly sliced
- 1 cup sugar snap or snow peas, trimmed
- 1 red bell pepper, thinly sliced
- 1/3 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 shallot, finely chopped
- 1 teaspoon dried thyme
- 3 tablespoons capers, drained
- 2 6-ounce cans light tuna, preferably in olive oil, drained
- Parmesan cheese for grating
Description
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