Tuna & Artichoke Pasta Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I have been making this light, tangy pasta salad ever since I was at the University of Wyoming in the late 1980s. Made with pantry ingredients, it's quick and easy. A nice lunch or summertime dinner with fresh fruit or hearty bread. Sometimes I add halved cherry or grape tomatoes for a little sweetness. Leftovers are just as good! (Prep time does not include cooking time for pasta.) Ingredients:
1 tablespoon olive oil |
1 teaspoon olive oil |
1 -2 tablespoon fresh lemon juice, to taste |
2 minced garlic cloves |
1 tablespoon capers |
1 (5 ounce) can tuna, drained |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1 (6 ounce) jar marinated artichoke hearts, drained and coarsley chopped |
2 tablespoons fresh parsley |
2 cups cooked spiral shaped pasta (i use multi-grain or whole wheat) |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Combine olive oil, lemon juice, garlic and capers in a small jar and shake to mix.
2. In a separate bowl, combine tuna, olives, artickokes and parsley.
3. Gently stir in cooked pasta, drizzle with dressing and toss.
4. Add salt and pepper and chill briefly if desired.
5. Divide into 2 bowls and enjoy!
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