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tuna pasta salad

Italian Tuna Pasta Salad

  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Units Scale

  • 1/2 package of Farfalle (butterfly) pasta (100% semolina flour),
  • 1 can Italian tuna packed in olive oil (drained)
  • 2 large garlic cloves, minced
  • 1/4 cup sliced dried sun-dried tomatoes
  • 12 jumbo green olives, diced
  • 4 artichoke hearts (from a can and not marinated)
  • 3 slices of prosciutto (diced/sliced into slivers)
  • 1/2 red onion, diced
  • 3 tsp. capers
  • 1 tsp. fresh thyme, simply pulled off of the stems
  • 1/2 cup fresh Italian parsley, minced
  • 2 cups sliced cherry tomatoes
  • 1/2 cup extra virgin olive oil
  • 4 Tbsp. balsamic vinegar
  • freshly cracked sea salt to taste
  • freshly cracked black pepper to taste

Instructions

  1. Bring a deep pot of water to a boil, adding about a couple tablespoons of salt.
  2. Once the water is boiling, cook the pasta for only 5 minutes (the pasta continues to cook in the bowl).
  3. Immediately remove with a strainer from the water — do not rinse the pasta, the pasta water is important to the flavor of the dish as well as to the texture.
  4. Drizzle several tablespoons of extra virgin olive oil in the slightly drained pasta to prevent it from sticking together.
  5. Add all remaining ingredients together.
  6. Gently mix.
  7. Place in the refrigerator to marry the flavors for about a half hour or longer.
  8. Note: Add more olive oil and balsamic vinegar to your own level of preference; keeping in mind that it is always better to use more olive oil in proportion to less vinegar.
  9. Serve on a pretty platter with a garnish of beautiful, fresh stems of thyme and Italian parsley!

Notes

  • Note: Add more olive oil and balsamic vinegar to your own level of preference; keeping in mind that it is always better to use more olive oil in proportion to less vinegar.
  • Optional to add: chunks of soft buffalo mozzarella cheese, diced red pepper or roasted red peppers, anchovies, chopped celery……the possibilities are only limited to YOUR imagination and personal taste preferences!
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