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Return to browsing category: Fish & Seafood

Pasta with Tuna & Olives by Amy Delano serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Pasta salad can be served warm or cold

Ingredients:

1 lb

bow-tie pasta

2 tbsp

olive oil

1 tbsp

red wine vingar

1/2 tsp

dried basil

1 pint

cherry tomatoes, halved

2 cans

5 oz cans chunk light tuna in water, drained

1 cup

pitted kalamata olives, roughly chopped

1/4 bunch

fresh flat-leaf parsley, roughly chopped

1/4 cup

grated Parmesan

freshly cracked black pepper

Directions:

Bring a large pot of water to a rolling boil. Add the pasta and cook for 7 to 10 minutes, or until tender. Drain the pasta in a colander and set aside to cool slightly.

In a small bowl, whisk together the olive oil, vinegar, basil and black pepper to taste.

Place the cherry tomatoes, tuna, olives, and parsley in a large bowl. Add the pasta, oil and vinegar dressing, and Parmesan to the bowl and stir until well combined.

Categories:

Fish & Seafood
Main Dishes
Pasta/Rice/Potatoes
Quick & Easy