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Italian-Style Pasta & Tuna Salad

Italian-Style Pasta & Tuna Salad recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 429.5
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
  • 1/2 lbs Corkscrew or radiatore pasta
  • 1 teaspoons Salt
  • 1/2 cups Extra-virgin olive oil
  • 4 tablespoons Balsamic vinegar
  • 1 teaspoons Dijon mustard
  • 1/4 teaspoons Basil; crush with fingers
  • 1/4 teaspoons Oregano; crush with fingers
  • 1/4 teaspoons Freshly ground pepper
  • 2 cloves Garlic; minced finely
  • 2 tablespoons Capers, drained
  • 1 cans Garbanzo beans, drained
  • 1 can (14 oz) Artichoke hearts (or frozen, cooked)
  • 7 oz Albacore tuna in water, drained and flaked
  • 1 1/4 cups Zucchini, sliced and cut in half
  • 1/3 cups Scallions, chopped
  • 4 oz Mozzarella cheese, diced
  • 2 large Tomatoes, cut into wedges
Directions
  1. 1
    Cook the corkscrew or radiatore pasta in a large pot of salted boiling water according to package directions until al dente.
  2. 2
    Drain the pasta and rinse thoroughly under cold running water to stop the cooking process. Drain very well to remove excess moisture.
  3. 3
    In a large mixing bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, crushed basil, crushed oregano, and freshly ground pepper.
  4. 4
    Stir the anchovies and capers into the dressing, mashing them slightly with the whisk to help them dissolve and distribute flavor.
  5. 5
    Add the drained, cold pasta to the bowl with the dressing and toss gently to coat evenly.
  6. 6
    Add the garbanzo beans, artichoke hearts, flaked tuna, zucchini, scallions, and diced mozzarella cheese to the bowl.
  7. 7
    Toss the salad lightly to combine all ingredients without breaking up the tuna or artichokes.
  8. 8
    Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
  9. 9
    Fifteen minutes before serving, remove the salad from the refrigerator and let it stand at room temperature.
  10. 10
    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.

Keywords: italian, pasta, tuna, salad, anchovy, balsamic, dijon, olive oil, garbanzo, artichoke, zucchini, mozzarella, scallions, capers, summer, lunch, picnic, make-ahead, protein, mediterranean
Read it online: https://www.chefs-mate.com/recipe/italian-style-pasta-tuna-salad/