This vibrant Tuna-Pasta Salad is a perfect blend of comfort and freshness, ideal for warm-weather gatherings or quick weeknight dinners. The dish features al dente tube pasta tossed with crisp-tender green beans, juicy plum tomatoes, and savory black olives. Flaked tuna adds a satisfying protein punch, while capers and minced garlic provide a briny, aromatic kick. Dressed simply with extra virgin olive oil and fresh parsley, the flavors meld beautifully as the salad rests at room temperature. It&# 226;ÂÂs a versatile dish that can be served as a main course or a substantial side, offering a delightful mix of textures and Mediterranean-inspired tastes without the heaviness of creamy sauces.
Tuna-Pasta Salad
Description
This vibrant Tuna-Pasta Salad is a perfect blend of comfort and freshness, ideal for warm-weather gatherings or quick weeknight dinners. The dish features al dente tube pasta tossed with crisp-tender green beans, juicy plum tomatoes, and savory black olives. Flaked tuna adds a satisfying protein punch, while capers and minced garlic provide a briny, aromatic kick. Dressed simply with extra virgin olive oil and fresh parsley, the flavors meld beautifully as the salad rests at room temperature. It&# 226;ÂÂs a versatile dish that can be served as a main course or a substantial side, offering a delightful mix of textures and Mediterranean-inspired tastes without the heaviness of creamy sauces.Ingredients
Directions
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Cut 8 ripe plum tomatoes into 1/2-inch lengths.
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Trim 6 scallions, keeping the white and light green parts, and cut into thin diagonal slices.
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Cook 3/4 lb tube-shaped pasta (such as ziti or penne) according to package directions until al dente; drain and rinse under cold water to stop cooking.
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Blanch 1/2 lb green beans in boiling water for about 2 minutes, until crisp-tender.
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Drain green beans, rinse immediately under cold water to cool, and pat dry thoroughly.
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In a large mixing bowl, combine the blanched green beans, chopped tomatoes, sliced scallions, 1/2 cup pitted black olives, 1 tbsp capers, 1 tsp finely minced garlic, salt, black pepper, and 4 tbsp chopped fresh parsley.
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Drizzle 1/4 cup extra virgin olive oil over the vegetable mixture and toss gently to coat evenly.
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Let the salad rest at room temperature for at least 1 hour to allow the flavors to meld.
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Drain 2 cans of water-packed tuna and flake into large pieces.
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Add the cooked pasta and flaked tuna to the vegetable mixture.
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Toss gently to combine all ingredients.
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Taste and adjust salt and pepper if needed.
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Garnish with remaining 1 tbsp chopped fresh parsley and serve at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 17.6kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.4mg1%
- Total Carbohydrate 4.0g2%
- Dietary Fiber 1.5g6%
- Sugars 1.9g
- Protein 1.0g2%
* 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: This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after chilling overnight.
Substitutions: You can substitute the tuna with chicken or shrimp for a different protein profile. If you prefer a creamier dressing, mix a tablespoon of mayonnaise into the olive oil.
Tip: Ensure the pasta is well-drained and cooled before mixing to prevent the salad from becoming watery.
Variations: Add diced cucumbers or red bell peppers for extra crunch and color.
