Pasta Tuna Salad With Sliced Green Olives Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute tuna in 1 tablespoon oil until fish flakes easily with a fork; cool. , In a jar with a tight-fitting lid, combine the lemon juice, oregano, garlic, salt, pepper and remaining oil; shake well. , Drain pasta and rinse in cold water. , In a large salad bowl, combine the pasta, tuna, cucumber, onion, olives, tomato and feta cheese. Drizzle with dressing; gently toss to coat.

Steps:

• Start with the tuna and flake it up in your mixing bowl so there are no chunks. Add olive oil mayo or Greek yogurt depending on your preference and ranch dressing. Stir thoroughly. Add chopped celery, olives with pimentos, and onions. Mix thoroughly. Add salt, pepper and garlic powder to taste. Taste as go along to adjust for your own preferences.
• For extra crunch add some chopped water chestnuts and for an even more Mediterranean feel add feta cheese throughout.

Steps:

• Cook pasta according to package directions. Rinse under cold water, drain, and place in large bowl.
• Add tuna, drained, to the cooked pasta. Use Albacore or Light tuna. If using canned, be sure it's packed in water - not oil.
• Add 1 jar of drained sliced green olives.
• Add 1 large diced tomato.
• Stir in 1 cup mayonnaise. **You may add more or less mayonnaise depending on your peronal preference.
• If the pasta salad seems too thick, add milk by the tablespoonful to thin.
• Gently stir the entire dish until everything is mixed well. Refrigerate for at least 1 hour prior to serving to chill and let the flavors blend.
• Salt and Pepper to taste.
• Top each serving with a handful of crushed saltine crackers.

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:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
• Add the tuna, celery, white beans and olives to the bowl with the pasta.
• Make the dressing: Whisk the mayonnaise, sour cream, lemon juice, herbs, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

Steps:

• Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain and run under cold water until no longer hot. Drain again and transfer to a big bowl.
• Add mayonnaise, tuna, olives, celery, onion, salt, and pepper to the pasta; toss until fully combined. Serve immediately or chill in the refrigerator until ready to serve.

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.