Summer pasta salad with tuna and greens

Votes: 1

How to Make - Summer Pasta Salad with Tuna and Herbs

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 453, total fat 20 G., saturated fats 3 G., proteins 17 G., carbohydrates 50 G., fiber 4 G., cholesterol 15 mg, sodium 564 mg, sugar 6 G.

Add canned tuna, blanched green beans and carrots to cooked, chilled bow tie pasta and dress with a herb-and-white wine vinegar vinaigrette for a filling, protein- and fiber-rich salad that can be served as an appetizer or main course.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, chopped
1 cup green beans, chopped (ends removed)
220 g of farfalle pasta (bow ties)
1 can (140g) albacore tuna chunks, preferably in olive oil, patted dry
0.5 cup torn fresh basil leaves
0.5 cup grated carrots
1/4 cup thinly sliced celery
1/4 cup thinly sliced fresh chives
2 medium tomatoes, chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: farfalle pasta, green beans, tuna, basil, shallots, wine vinegar, carrot, celery, tomatoes

Cooking the dish according to the recipe:

In a large saucepan, bring salted water to a boil.
In a large bowl, combine olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of black pepper.

Cook the green beans in boiling water until crisp-tender, 3-4 minutes. Using a slotted spoon, transfer the beans to a colander and rinse under cold water to stop the cooking. Transfer to a bowl with the dressing.
Add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta under cold water until completely cool; add to a bowl.
Add the tuna, basil, carrots, celery, green onions, and tomatoes to a bowl and toss. Season with salt and pepper to taste. This pasta salad is best served immediately.

Categories:

recipe / Calorie content of prepared meals / Picnic / Simple pasta recipes / Summer dishes / Salads / Salads with pasta and cereals / Salads with fish / Food Network - recipes