Bahadour Cookbooks
Tuna Pasta Salad

A fabulous pasta salad, excellent for picnics. This recipe doubles easily for a crowd.

1 lb. small pasta shells
1-1/2 tbsp. finely chopped garlic
1-1/2 tbsp. Dijon mustard
3 tbsp. balsamic vinegar
1/3 cup olive oil
1 can (16 oz.) garbanzo beans (chickpeas), rinsed and drained
2 red bell peppers, seeded and chopped
1/4 cup pitted and chopped black olives, such as kalamata or nicoise
1 can (6 oz.) tuna in water, drained
1/4 cup mixed fresh chopped herbs, such as parsley, basil, oregano or thyme
Salt and pepper to taste

Cook the pasta according to package directions. While the pasta is cooking, combine the garlic, mustard and vinegar in a small bowl. In a slow steady stream, add the olive oil, whisking constantly, until thick. Refresh the pasta under cold running water, drain water, and place in a large bowl. Pour the dressing over the pasta and toss well to coat. Add the beans, red peppers, olives, tuna and herbs and stir well. Season with salt and pepper. Makes 4 to 6 servings.


Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc

TO PRINT THIS RECIPE, use print button on top of your browser.