Pasta Salad with Tuna, Olives and Parsley

Pasta Salad with Tuna, Olives and Parsley Recipe
Kate Sears
If you have basil, oregano, mint or other fresh herbs, chop them up and toss in the salad.
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Yield:

Serves 6

Recipe Time

Prep: 15 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 561
Fat 26 g
Satfat 4 g
Protein 23 g
Carbohydrate 60 g
Fiber 4 g
Cholesterol 25 mg
Sodium 525 mg

Ingredients

Salt and pepper
1 pound curly pasta such as fusilli
1/2 cup olive oil
1/2 teaspoon grated lemon zest
1/4 cup lemon juice
1 pint cherry tomatoes, halved
1 12-oz. can oil-packed chunk light tuna, drained, flaked
1/2 cup pitted black olives, chopped
1/2 small red onion, sliced
1/4 cup chopped fresh parsley

Preparation

1. Bring a pot of salted water to boil. Add pasta and cook until tender, about 12 minutes, or as package label directs.

2. In a bowl, whisk oil, lemon zest and juice and 1/2 tsp. salt. Drain pasta; add to bowl with dressing. Add tomatoes, tuna, olives, onion and parsley and toss well. Let cool to room temperature, season with salt and pepper, if desired, and serve.

Note:

August 2011
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