If you need a quick dinner, or just want something fresh and easy to eat, a pasta salad is often the answer. They don't require many ingredients, are quick to make, and often contain a variety of food groups. One great option for any night is Tuna-Pasta salad.

Tweak it how you like it, add ingredients, take some out. It's a versatile recipe that is sure to please, and goes great with a bottle of white (try Mission Hill Sauvignon Blanc) or a light beer (a glass of Big Rock Lime will do the trick!). It also makes great leftovers.

Here's a rough outline of ingredients. Remember to change them as you please!

2 cups fusilli, uncooked
2 cups baby spinach
4 stalks celery, leaves on
3 large carrots
2 scallions
3 cans chunk light tuna in water, drained
3 tbsp light mayonnaise
1/2 tsp lemon juice
salt and pepper, to taste

Cook pasta according to directions on box. While it's cooking, chop spinach coarsely, dice celery into 1/2 cm chunks, and slice carrots thinly. Chop scallions to desired size (larger if you like a stronger onion flavour), add tuna, and mix well. When pasta is cooked, rinse with cold water until the pasta is cold. Add to veggie-tuna mixture, then stir in mayo, lemon juice, and salt and pepper to taste.

Tip: If using the salad as leftovers, you may have to add more mayo before eating as it tends to dry out!