Pasta Salad With Tuna Celery White Beans And Olives Recipes

Steps:

• Cook the pasta according to package directions. Run under cool water and drain well and transfer to a bowl.
• Add the beans, flake in the tuna, and add the celery, parsley, and/or basil.
• In a small jar or bowl, shake or whisk together the oil, vinegar, and garlic.
• Drizzle over the salad and toss to coat.
• Season with salt and pepper and serve or refrigerate until needed.

Steps:

• Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
• Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

Steps:

• Boil water with salt and set pasta to cook just until texture is beyond a la dente, but not soft.
• Drain tuna and add to large glass bowl. Break larger pieces so tuna is flakey.
• Drain and wash beans and add to tuna.
• Place non-oil packed sundried tomatoes in a bowl with hot water. Let stand for 5 minutes. After five minutes, drain excess water from tomatoes, chop and add to tuna and beans.
• Remove olive pits by cutting a slit into each olive length wise. Add to tuna, beans and tomatoes.
• Add chopped onion, garlic, celery, carrot, bell pepper.
• Add mustard, oregano, basil, (dried or fresh) salt & pepper to taste, olive oil and lemon.
• Stir and serve immediately or refrigerate for use up to 2 days later.
• Add mayonaise to large bowl mixture or individual servings - if desired.

Steps:

• Bring a large pot of lightly salted water to a boil; cook cavatappi at a boil until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a large bowl.
• Whisk mayonnaise, 3 tablespoons lemon juice, honey, garlic powder, salt, and pepper for dressing together in a medium bowl. Set aside.
• Stir tuna, celery, onion, peas, parsley, olives, and 1 teaspoon lemon juice into pasta. Pour dressing over salad, toss until coated, and add hard-boiled eggs on top. Serve.

Steps:

• Whisk together mayonnaise and lemon juice in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.