Tuna-Pasta Salad
The perfect pasta salad for the summer that can be served as a side dish or by itself! Great for those backyard barbecues!
Yield
8 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
beans
green, fresh, cut into 1/2 inch lengths |
|
| 8 | each |
tomatoes
ripe, plum, cut into 8 pieces each |
|
| 6 | each |
scallions, spring or green onions
with 3 inches green, cut on diagonal into thin slices |
|
| ½ | cup |
olives
pitted, black, coarsely chopped |
*
|
| 1 | tablespoon |
capers
tiny |
|
| 1 | teaspoon |
garlic
finely minced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 5 | tablespoons |
parsley leaves
fresh, chopped |
|
| ¼ | cup |
vegetable oil
extra virgin olive |
|
| 2 | each |
tuna fish
water packed, cans, drained |
* |
| ¾ | pounds |
pasta
tube shaped, (Ziti or Penne), cooked al dente |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
beans
green, fresh, cut into 1/2 inch lengths |
|
| 8 | each |
tomatoes
ripe, plum, cut into 8 pieces each |
|
| 6 | each |
scallions, spring or green onions
with 3 inches green, cut on diagonal into thin slices |
|
| 118 | ml |
olives
pitted, black, coarsely chopped |
*
|
| 15 | ml |
capers
tiny |
|
| 5 | ml |
garlic
finely minced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 75 | ml |
parsley leaves
fresh, chopped |
|
| 59 | ml |
vegetable oil
extra virgin olive |
|
| 2 | each |
tuna fish
water packed, cans, drained |
* |
| 340.2 | g |
pasta
tube shaped, (Ziti or Penne), cooked al dente |
|
Directions
Blanch the green beans in boiling water about 2 minutes, or until just crisp but tender. Drain, rinse under cold water and pat dry.
In a large bowl, combine the cooked green beans with tomatoes, scallions, olives, capers, garlic, salt, pepper and 4 tablespoons parsley.
Drizzle in the olive oil, folding ingredients gently. Let rest at room temperature for at least 1 hour for flavors to blend.
To serve, flake the tuna in large pieces; add to the sauce. Add the cooked pasta and toss gently. Adjust seasonings and garnish with remaining tablespoons of parsley. Serve at room temperature.
