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How To make Tuna Pasta Salad

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Ingredients
1/2
pound
beans, green, fresh, cut into 1/2 inch lengths
8
each
tomatoes, ripe, plum, cut into 8 pieces each
6
each
scallions, with 3 inches green, cut on diagonal into thin slices
1/2
cup
olives, pitted, black, coarsely chopped
1
tablespoon
capers, tiny
1
teaspoon
garlic, finely minced
1

salt, to taste
1

pepper, to taste
5
tablespoon
parsley, fresh, chopped
1/4
cup
oil, extra virgin olive
2
each
tuna fish, water packed, cans, drained
3/4
pound
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 tb 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 tb of parsley. Serve at room temperature.

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