Tuna Antipasto Salad Bowl

Update tuna pasta salad by skipping the mayo and adding balsamic vinegar, olive oil, colourful tomatoes and celery, from bbc good food.

Recipe Summary Tuna Antipasto Salad Bowl

When the weather gets hot, we make a big salad for supper several times a week. This part antipasto, part tuna pasta salad, is my husband's favorite. With some crusty bread, it is a meal all in itself. It is easily adaptable to your family's preferences. I sometimes add other kinds of marinated vegetables and/or strips of mozzarella cheese or provolone cheese.

Ingredients | Tuna Pasta Salad Dressing

8 cups salad greens, washed and torn into bite-size pieces

1 (15 ounce) can garbanzo beans, drained and rinsed

1 (15 ounce) can whole pitted black olives, drained

1 (14 ounce) jar marinated artichoke hearts, drained and quartered

2 (5 ounce) cans tuna, drained

8 ounces cooked and chilled shell pasta

1 cucumber, thinly sliced

1 cup chopped tomato

1 ½ cups Italian-style salad dressing, or to taste

Directions

Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.

Toss salad with salad dressing immediately before serving.

Substitute sea shell pasta with macaroni, if desired.

Info | Tuna Pasta Salad Dressing

prep: 15 mins additional: 2 hrs total: 2 hrs 15 mins Servings: 8 Yield: 8 main-dish servings

TAG : Tuna Antipasto Salad Bowl

Salad, Vegetable Salad Recipes,