Italian Tuna Pasta Salad


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.




10 min


15 min


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