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Tuna Noodle Bowl
- 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 kosher salt and black pepper
- 2 capers, drained
Directions:View on Real Simple
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