This was not the dish I intended to make tonight, but I was glad I had it on reserve. I was wanting to make it for lunch and have a two recipe day sometime this week, but instead felt it was appropriate for tonight since the dish I was planning on was going to take six hours to marinate. SIX HOURS! I actually did read the directions this time, but didn't make it to page two...We'll be having a lovely tuna dish tomorrow.

Back to tonight. In order to turn this dish into more of an actual dinner, I cooked up the rest of the fresh pasta from the other day and topped it with one of my cheap ripe avocados from last week. Eric thought it was very rich in flavor and this may be in part to the fact that I used full fat mayonnaise (recipe wanted reduced fat) and probably in part to the ripe avocado. I thought it was great with the pasta and would probably also be great with a nice bread. It ended up a little runnier than the actual recipe photo, but I could also see it being served on bibb lettuce in traditional salad style.