Italian-Style Pasta & Tuna Salad
Description
This Italian-Style Pasta & Tuna Salad is a refreshing and hearty dish perfect for warm weather gatherings or a quick weeknight dinner. The combination of corkscrew pasta, flaked albacore tuna, and garbanzo beans provides a satisfying texture and substantial protein. The dressing, made with extra-virgin olive oil, balsamic vinegar, Dijon mustard, and savory anchovies, creates a complex, briny flavor profile that ties the ingredients together beautifully. Fresh zucchini and scallions add a crisp crunch, while mozzarella and tomatoes provide creamy and juicy accents. This dish tastes even better the next day as the flavors meld, making it an excellent make-ahead option for picnics, potlucks, or light lunches.Ingredients
Directions
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Cook the corkscrew or radiatore pasta in a large pot of salted boiling water according to package directions until al dente.
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Drain the pasta and rinse thoroughly under cold running water to stop the cooking process. Drain very well to remove excess moisture.
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In a large mixing bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, crushed basil, crushed oregano, and freshly ground pepper.
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Stir the anchovies and capers into the dressing, mashing them slightly with the whisk to help them dissolve and distribute flavor.
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Add the drained, cold pasta to the bowl with the dressing and toss gently to coat evenly.
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Add the garbanzo beans, artichoke hearts, flaked tuna, zucchini, scallions, and diced mozzarella cheese to the bowl.
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Toss the salad lightly to combine all ingredients without breaking up the tuna or artichokes.
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Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
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Fifteen minutes before serving, remove the salad from the refrigerator and let it stand at room temperature.
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Gently fold in the tomato wedges just before serving to maintain their shape and freshness.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 429.5kcal
- % Daily Value *
- Total Fat 21.4g33%
- Saturated Fat 3.0g15%
- Cholesterol 0.0mg0%
- Sodium 3278.7mg137%
- Total Carbohydrate 47.9g16%
- Dietary Fiber 12.9g52%
- Sugars 3.0g
- Protein 14.1g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more dressing over time, so you may wish to add a splash of olive oil or water before serving if it seems dry.
Variations: If you prefer a milder flavor, reduce the number of anchovies or substitute with a small amount of soy sauce for umami. For a heartier meal, add cooked chicken breast or shrimp.
Tip: Ensure the pasta is well-drained and cooled before adding the dressing to prevent the salad from becoming watery. Using radiatore pasta helps trap the dressing and vegetables in its ridges.
Ingredient Note: If using frozen artichoke hearts, ensure they are fully cooked and thawed before adding to the salad. Pat them dry to remove excess moisture.
