Tuna-Pasta Salad Recipe

Name: Tuna-Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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, spring or green onions 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 x salt to taste; 1 x black pepper to taste; 5 tablespoons parsley leaves fresh, chopped; 1/4 cup vegetable oil extra virgin olive; 2 each tuna fish water packed, cans, drained; 3/4 pounds pasta tube shaped, (Ziti or Penne), cooked al dente

Servings: persons

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, spring or green onions 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 x salt to taste
1 x black pepper to taste
5 tablespoons parsley leaves fresh, chopped
1/4 cup vegetable oil extra virgin olive
2 each tuna fish water packed, cans, drained
3/4 pounds pasta tube shaped, (Ziti or Penne), cooked al dente

1
Blanch the green beans in boiling water about 2 minutes, or until just crisp but tender.
2
Drain, rinse under cold water and pat dry.
3
In a large bowl, combine the cooked green beans with tomatoes, scallions, olives, capers, garlic, salt, pepper and 4 tablespoons parsley.
4
Drizzle in the olive oil, folding ingredients gently.
5
Let rest at room temperature for at least 1 hour for flavors to blend.
6
To serve, flake the tuna in large pieces; add to the sauce.
7
Add the cooked pasta and toss gently.
8
Adjust seasonings and garnish with remaining tablespoons of parsley.
9
Serve at room temperature.

691

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, spring or green onions with 3 inches green, cut on diagonal into thin slices, 1/2 cup olives pitted, black, coarsely chopped, and more.

Yes, Tuna-Pasta Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuna-Pasta Salad

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