The Best Tuna Pasta Salad

Name: The Best Tuna Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 4 cups gluten-free rigatoni noodles (cooked al dente); 2 (5 ounce) cans whole chunk tuna (packed in water); 3/4 cup frozen peas; 1/2 cup celery, chopped; 4 green onions, finely sliced (white and light green parts only); 2 medium tomatoes, chopped; 1 cup kalamata olives, sliced; 1/4 cup pepperoncini, sliced; 1/4 cup fresh flat leaf parsley, coarsely chopped; 3/4 cup Best Foods Mayonnaise (add more as needed); 1/4 cup plus 1 tablespoon Italian Vinaigrette (use your favorite bottled brand or try my recipe for Italian Vinaigrette); 2-1/2 tablespoons red wine vinegar; 1-1/2 tablespoons dried oregano; 1 teaspoon dried basil; 1 tablespoon fresh lemon juice, plus more to taste; 2 garlic cloves, minced; 2 tablespoons Parmesan cheese (optional); 1/4 teaspoon freshly ground black pepper, plus more to taste; 1 cup good extra-virgin olive oil

6 servings

porties

15 minutes

actieve tijd

25 minutes

totale tijd

Begin met koken

Ingrediënten

4 cups gluten-free rigatoni noodles (cooked al dente)

2 (5 ounce) cans whole chunk tuna (packed in water)

3/4 cup frozen peas

1/2 cup celery, chopped

4 green onions, finely sliced (white and light green parts only)

2 medium tomatoes, chopped

1 cup kalamata olives, sliced

1/4 cup pepperoncini, sliced

1/4 cup fresh flat leaf parsley, coarsely chopped

3/4 cup Best Foods Mayonnaise (add more as needed)

1/4 cup plus 1 tablespoon Italian Vinaigrette (use your favorite bottled brand or try my recipe for Italian Vinaigrette)

2-1/2 tablespoons red wine vinegar

1-1/2 tablespoons dried oregano

1 teaspoon dried basil

1 tablespoon fresh lemon juice, plus more to taste

2 garlic cloves, minced

2 tablespoons Parmesan cheese (optional)

1/4 teaspoon freshly ground black pepper, plus more to taste

1 cup good extra-virgin olive oil

Instructies

In a large pot of salted boiling water, cook pasta according to the package directions or until al dente, rinse under cold water and drain.

Place the peas in a colander and pour boiling water over them. Drain and set aside to cool.

In a small bowl whisk the mayonnaise and Italian Vinaigrette until well blended. (If you don't have bottled Italian dressing and don't want to make a large batch of fresh dressing, you can whisk the mayonnaise with 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano and 1/4 teaspoon dried basil)

Place the tuna in a large bowl. With a fork, break up the tuna.

Add the pasta, celery, green onion, and peas. Pour the mayonnaise dressing over the ingredients and gently toss to coat the ingredients well. Mound on a platter and top with the chopped tomatoes, kalamata olives, parsley and pepperoncini.

Toss all ingredients together just before serving so the tomatoes won't get soggy.

Homemade Italian Vinaigrette

Combine the vinegar, oregano, lemon juice, garlic, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.

Set aside for 5 minutes to marinate the oregano and basil.

Add the olive oil in a slow thin stream, whisking constantly to combine.

If you're in a hurry, just add all of the ingredients to a glass jar with a lid and shake to combine.

Voedingswaarde

Portiegrootte

Calorieën

731

Totale vet

64 g

Verzadigd vet

9 g

Onverzadigd vet

52 g

Transvet

0 g

Cholesterol

20 mg

Natrium

483 mg

Totale koolhydraten

31 g

Voedingsvezels

5 g

Totale suikers

4 g

Eiwit

11 g