Tuna-Pasta Salad

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.

Cooking Method: Boiling

Cuisine: Italian

Courses: Salads

Difficulty: Advanced

Servings: 8

Calories: 17.6

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

1/2 pound Green Beans

Directions

1
Cut 8 ripe plum tomatoes into 1/2-inch lengths.
2
Trim 6 scallions, keeping the white and light green parts, and cut into thin diagonal slices.
3
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.
4
Blanch 1/2 lb green beans in boiling water for about 2 minutes, until crisp-tender.
5
Drain green beans, rinse immediately under cold water to cool, and pat dry thoroughly.
6
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.
7
Drizzle 1/4 cup extra virgin olive oil over the vegetable mixture and toss gently to coat evenly.
8
Let the salad rest at room temperature for at least 1 hour to allow the flavors to meld.
9
Drain 2 cans of water-packed tuna and flake into large pieces.
10
Add the cooked pasta and flaked tuna to the vegetable mixture.
11
Toss gently to combine all ingredients.
12
Taste and adjust salt and pepper if needed.
13
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.

Keywords: tuna, pasta salad, green beans, italian, summer, lunch, picnic, healthy, olive oil, capers, tomato, scallions, garlic, parsley, black olives, ziti

Read it online: https://www.chefs-mate.com/recipe/tuna-pasta-salad-2/