Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 0

This big, fresh, juicy dinner-in-a-bowl is our kind of easy summer eating. For intense flavor impact, we look to bold-flavored ingredients like kalamata olives and lemon juice. To get this dinner done in 30 minutes, marinate the tomato mixture while the pasta water comes to a boil; this allows those bold flavors plenty of time to mix and mingle.

Adam Hickman
Recipe by Cooking Light June 2015

Gallery

Hector Sanchez; Styling: Claire Spollen

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 2 1/2 cups pasta salad and 1/4 cup tuna)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil over high heat. Add pasta; cook 5 minutes. Add beans; cook an additional 3 minutes or until beans are crisp-tender and pasta is done. Drain and rinse under cold water; drain.

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  • While pasta water comes to a boil, combine oil, juice, pepper, and salt in a large bowl, stirring with a whisk. Add tomato, oregano, and olives; let stand 10 minutes. Stir in pasta mixture and lettuce. Divide among 4 plates; top evenly with tuna.

Nutrition Facts

487 calories; fat 28.2g; saturated fat 4.1g; mono fat 19.8g; poly fat 3g; protein 16g; carbohydrates 45g; fiber 6g; cholesterol 13mg; iron 2mg; sodium 645mg; calcium 69mg.
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