Leftover Pasta Tuna Salad

Post Market Day dinner yesterday consisted of a simple garden zucchini and onion saute with butter, olive oil, and herbs over whole wheat pasta.  I made too much pasta for the amount of saute.  So I wanted tonight's dinner to clear some room in the fridge and use up the pasta.  A can of tuna and our garden would do the trick!

Tuna pasta salad.  I think of it as tuna salad with lots of veggies and pasta--mayo dressing with vinegar for some tang. We had tomatoes and cucumbers that needed eaten and lots of onions from farmers market trades.  Chopped those up and threw into the bowl of pasta and tuna along with the last of our carrots and fresh dill.  You can truly add any vegetable you have or like it doesn't matter.  We had just finished a jar of our 'refrigerator pickles' and the brine had become so garlicy, spicy, and delicious!  I couldn't bare to think of tossing it so I chopped up the garlic and used some of the brine as my vinegar.  A couple dollops of mayo, pinch of salt, pepper.
Cody brought in our very last head of lettuce and I topped it with the tuna salad.  Delicious!