Dish of Pasta Salad with Tuna
(click to enlarge)

Pasta Salad with Tuna


Italy   -   Insalata di Pasta con Tonno
Makes:
Effort:
Sched:
DoAhead:  		 5 #
**
2 hrs
Best		 An excellent flavorful cold pasta salad suitable for buffet or table service. It can also serve as a light main dish for hot summer days.

1
1/3
6
2-1/2
2  14
2   7
1/4
1/4
1-1/2
1/2
#
c
oz
oz
oz
oz
c
c
t
t
Pasta (1)
Olive Oil ExtV  
Red Onion
Celery
can Beans (2)
can Tuna (3)
Lemon Juice
Parsley
Salt
Pepper
Make   -   (2 hrs - 20 min work)
  1. Cook the PASTA the usual way in plenty of salted water until just al dente. Drain, place in a large mixing bowl and tumble with the Olive Oil. Let cool completely.
  2. Slice ONION in half lengthwise. In each half make one or two lengthwise cuts (depending on size) and slice crosswise about 1/8 inch thick. Split CELERY in half lengthwise and slice crosswise about 1/8 inch thick. Mix.
  3. Drain BEANS and rinse.
  4. Drain TUNA well and crumble fairly small (if you managed to find tuna that isn't already crumbled small).
  5. Chop PARSLEY medium.
  6. When pasta is cold, mix All Items thoroughly and chill. It can be held in the fridge for a couple of days.
  7. Serve cold.
NOTES:

  1. Pasta:

      Use a short pasta of bulky shape and moderate size. Shells could also be used. The photo example was made with small Lumaconi (snails).

  2. Beans:

      Canolini and similar large beans work well in this salad.

  3. Tuna

      Water packed tuna is fine here since there is plenty of Olive Oil in the recipe. If you use tuna packed in oil cut the Olive Oil just a tad to compensate.

  4. Changes:

      The Celery and Wine Vinegar did not appear in the pattern recipe, but I thought the salad needed a little more texture, color and a brighter taste.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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