Italian Tuna Pasta Salad
Ingredients
1 and 1/2 cups of rigatoni or bow tie pasta | ||
1 (8 oz) can of solid white tuna | ||
1/2 cup ricotta cheese | ||
1 small sliced onion | ||
10 black olives, sliced | ||
10 pimiento stuffed olives halved | ||
1/4 cup roasted red peppers, chopped | ||
1/2 cup sliced celery | ||
kosher salt and fresh cracked black pepper to taste | ||
1/4 cup extra virgin olive oil | ||
1/4 cup red wine vinegar | ||
1 tbs parsley, minced | ||
1 small tin of anchovies chopped (optional) | ||
quarted Italian tomatoes (optional) |
Ricotta cheese adds a unique sweet, salty and creamy texture this salad. The tuna and olives makes this a complete meal.
- Cook pasta according to package directions. Drain and rinse.
- Drain tuna and break into chunks. Place in a large bowl along with the cooled pasta.
- Add all the other ingredients except for the olive oil and red wine vinegar and mix well.
- In a small bowl mix the olive oil and wine vinegar and mix well.
- Pour dressing over salad and gently mix well.
No Comments