We make this easy pasta salad a lot in the summer - it's delicious at room temp or cold on hot days, and there's no mayo in it, so it travels well, too. We also make this during the winter, to remember what summer tasted like. It makes a great light lunch or dinner. Adapted from a Gourmet recipe.
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- 1/2 lb penne (or rotini, radiatore, bowtie, etc)
- 4 cloves garlic, minced
- 1 lemon, for juice and zest
- 1/4 cup packed fresh basil leaf
- 1 (6 ounce) can tuna in olive oil, not drained (or 6-ounces tuna in water, plus approximately 1/4 cup of extra virgin olive oil of your choice)
- tomato, chopped
- 2 scallions, chopped
- parmesan cheese, grated or shredded (optional)
- hot sauce or Tabasco sauce, to taste (optional)
- toasted pignolis or walnuts (optional)
- salt and pepper
- 1Cook pasta to al dente.
- 2While the pasta cooks, finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice (or more, to taste) Mince garlic.
- 3Cut basil into thin strips.
- 4Chop scallions and tomatoes.
- 5Toast and chop nuts.
- 6In a large bowl toss together all ingredients except for pasta.
- 7Check and correct seasoning, lemon juice, and amount of olive oil.
- 8When pasta is done, add it to bowl and toss with combined ingredients.
- 9Check and correct seasonings again.
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Nutritional Facts for Easy Tuna Pasta Salad
Serving Size: 1 (349 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 759.6
- Calories from Fat 152
- Total Fat 16.9 g
- Saturated Fat 2.6 g
- Cholesterol 55.1 mg
- Sodium 712.5 mg
- Total Carbohydrate 95.8 g
- Dietary Fiber 13.9 g
- Sugars 1.1 g
- Protein 56.8 g