How To make Tuna Pasta Salad
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.
How To make Tuna Pasta Salad's Videos
Greek Tuna Pasta Salad
This Tuna Pasta Salad is doused in a creamy dressing and stuffed Greek style fillings. This truly is the best tuna pasta salad recipe in the world!! Chris x
FULL RECIPE POST:
Greek Tuna Pasta Salad | Serves 6
????INGREDIENTS????
Pasta Salad:
10.5oz / 300g Short Cut Pasta (here I use Fusilli)
2x 6.5oz/185g cans of Tuna, drained
3.5oz / 100g Baby Plum Tomatoes, halved
3.5oz / 100g Cucumber, sliced & quartered
3oz / 75g Kalamata Olives, halved
2oz / 60g Greek Feta, crumbled
1/2 small Red Onion, finely diced
Creamy Dressing:
1/2 cup / 120g Plain Greek Yogurt
1/2 cup / 120g Mayo (full fat)
1.5 tbsp Extra Virgin Olive Oil
1 Lemon, juice only (or to taste)
1 heaped tbsp finely diced Fresh Parsley
1 tbsp finely diced Fresh Dill
1/2 tsp Sugar
1/4 tsp Garlic Powder (or 1/2 small cloves, minced/grated)
1/4 tsp Salt & Black Pepper, or to taste
????METHOD????
Add your pasta to a large pot of salted water and cook until al dente. Drain in a colander and rinse with cold water until completely cold. Leave rested to drain out water.
Meanwhile, in a small mixing bowl add 1/2cup/120g mayo & yogurt, 1.5 tbsp extra virgin olive oil, juice of a lemon (or to taste), 1 heaped tbsp finely diced parsley, 1 tbsp finely diced dill, 1/2 tsp sugar and 1/4 tsp garlic powder, salt & pepper (or to taste). Give it a good mix, taste for seasoning then place to one side.
In a larger bowl add your pasta, tomatoes, cucumber, feta, olives and onion. Pour in your dressing and stir with a spatula or toss with salad tossers until the pasta is completely coated and the fillings are evenly distributed.
Pop over cling film and rest in the fridge until needed or tuck in straight away!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Healthy Tuna Pasta Salad Recipe
A quick and simple Tuna Pasta Salad that you can make ahead of time and pack for lunch the next day.
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Tuna Pasta Salad Recipe from Puglia, Italy | Cooking Italian with Joe
????❤️???????????? Looking for the perfect summer salad recipe? Well, I have the perfect salad for your family's next outdoor meal, Tuna Pasta Salad recipe from Puglia Italy!!! Delicious. Simple, Fun. Just delicious!!!
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Spanish Tuna Pasta Salad | Classic Recipe that´s Filled with Goodness
EPISODE 912 - How to Make Spanish Tuna Pasta Salad | Ensalada de Pasta y Atún Recipe
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Easy and Budget Friendly Tuna Pasta Salad
Tuna Pasta Salad is easy to make and makes a great side dish. It's filling and delicious with fusilli pasta, flaked tuna, eggs, and all the trimmings.
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How to Make Tuna Pasta Salad
✅Ingredients
1 cup uncooked Fusilli pasta
1 can (6.35 ounces) tuna, drained
1/4 cup gherkins pickles, finely chopped
1/4 cup red bell peppers, finely chopped
1/4 cup celery, finely chopped
1/2 small red onion, finely chopped
1 hard-boiled egg, peeled and finely chopped
1/4 cup mayonnaise
1/2 tablespoon pickle juice
salt and pepper to taste
✅Instructions:
In a pot of boiling water, cook pasta according to package directions until al dente.
Using a colander, drain pasta and rinse well. Let cool completely.
In a large bowl, combine cooked pasta (about 4 cups), tuna, gherkins pickles, red bell peppers, celery, red onions, hard-boiled eggs, mayonnaise, and pickle juice.
Gently stir to combine. Season with salt and pepper to taste.
Refrigerate for about 30 minutes to allow flavors to meld. Serve cold.
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