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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Excellent appetizer or lunch dish. We love this in the summer with fresh bread. From Cucina & Famiglia. Ingredients:
3/4 lb shell pasta |
4 tablespoons olive oil, extra virgin |
2 tablespoons balsamic vinegar |
1 tablespoon lemon juice, freshly squeezed |
2 garlic cloves, finely chopped |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground pepper |
2 tablespoons capers, drained |
1/4 cup kalamata olive |
1/2 cup roasted red pepper, diced |
7 ounces solid white tuna, packed in olive oil |
1/4 cup basil, chopped |
2 tablespoons parsley, chopped |
4 eggs, boiled and roughly chopped (optional) |
1/4 lb smoked ham, cubed (optional) |
Directions:
1. Cook pasta in pot of rapidly boiling and salted water until al dente, according to package instructions. Drain and toss with 2 tablespoons of the olive oil. Spread on a baking sheet to cool.
2. In deep serving bowl, whisk remaining 2 tablespoons olive oil, vinegar, lemon juice, garlic, salt, and black pepper. add capers, olives, and roasted peppers. Do not drain tuna, but flake it with a fork. Add basil and parsley. Add cooled pasta and toss well. If desired add eggs and/or ham. Serve immediately.
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