Pasta Tuna Salad With Sliced Green Olives Food

PASTA WITH TUNA AND OLIVES

Steps:

• Begin heating a large pot of water for the pasta. In a large pasta bowl, break up the tuna. Heat the olive oil in a small frying pan or saucepan over medium heat and add the garlic. Cook, stirring, just until fragrant, and remove from the heat. Add to the tuna. Add the parsley or basil, and mix together.
• Add the tomato sauce to the pan, heat through and season to taste with salt and add pepper and the red pepper flakes if using. Stir in the olives.
• When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook al dente, until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time. Remove 2 tablespoons of the cooking water and mix with the tuna.
• When the pasta is al dente, drain and transfer to the bowl with the tuna. Add the tomato sauce with the olives, toss everything together, and serve. Pass the Parmesan at the table.

COLD TUNA MACARONI SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, tomatoes, celery and tuna.
• Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.

PASTA PEPERONATA WITH TUNA AND OLIVES

Steps:

• Heat a large straight-sided skillet or shallow pot over medium. Swirl in oil. Add onion, mild peppers, and 1 teaspoon salt. Cook, stirring occasionally, until vegetables have collapsed and are tender, 18 to 20 minutes. Add garlic, tomatoes, raisins, olives, and basil sprig. Cook, stirring occasionally, until tomatoes have collapsed and release their juices, and sauce thickens to a stew-like consistency, 6 to 8 minutes. Remove and discard basil.
• Meanwhile, cook spaghetti in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water, then drain. Transfer spaghetti and 1/2 cup pasta water to skillet with sauce and continue cooking, tossing a few times, until sauce thickens slightly and clings evenly to pasta, 3 to 4 minutes. Remove from heat. Add tuna, half of cheese, and finger pepper, tossing until evenly combined. Add more pasta water, a little at a time, until sauce evenly coats pasta again. Stir in basil leaves and serve, topped with remaining cheese and a drizzle of oil.

MEDITERRANEAN TUNA PASTA SALAD

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.

THE BEST TUNA PASTA SALAD

Steps:

• In a large pot of salted boiling water, cook pasta according to the package directions or until al dente, rinse under cold water and drain.
• Place the peas in a colander and pour boiling water over them. Drain and set aside to cool.
• In a small bowl whisk the mayonnaise and Italian Vinaigrette until well blended. (If you don't have bottled Italian dressing and don't want to make a large batch of fresh dressing, you can whisk the mayonnaise with 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano and 1/4 teaspoon dried basil)
• Place the tuna in a large bowl. With a fork, break up the tuna.
• Add the pasta, celery, green onion, and peas. Pour the mayonnaise dressing over the ingredients and gently toss to coat the ingredients well. Mound on a platter and top with the chopped tomatoes, kalamata olives, parsley and pepperoncini.
• Toss all ingredients together just before serving so the tomatoes won't get soggy.
• Combine the vinegar, oregano, lemon juice, garlic, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
• Set aside for 5 minutes to marinate the oregano and basil.
• Add the olive oil in a slow thin stream, whisking constantly to combine.
• If you're in a hurry, just add all of the ingredients to a glass jar with a lid and shake to combine.

PASTA TUNA SALAD WITH SLICED GREEN OLIVES

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.

PASTA SALAD WITH TUNA, CELERY, WHITE BEANS AND OLIVES

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.

FLAVORFUL TUNA SALAD WITH GREEN OLIVES

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.

TUNA PASTA SALAD

Steps:

• Cook pasta to al dente in well seasoned water to aldente. Drain pasta well, sprinkle with a olive oil and seasoning salt. Cool to room temperature
• Slice the olives, dice celery into a small dice and thinly slice the green onions. Drain the tuna and flake it well.
• In a large mixing bowl combine pasta, olives, celery, green onions and tuna along with the grated parmesan cheese. Season with salt and pepper. Mix to combine.
• Add the mayonnaise and miracle whip and mix well. Cover and refrigerate.
• Stir well before serving, add additional mayo/miracle whip if needed. You want this to be super creamy.

TUNA AND VEGGIE PASTA SALAD (PARVE)

Steps:

• Gather the ingredients.
• Cook pasta according to package directions in boiling salted water.
• For the last minute of cooking, add the broccoli florets.
• Drain noodles and broccoli.
• Rinse immediately under very cold running water and drain well.
• In a large bowl, combine the pasta and broccoli with the tuna, tomatoes, olives, and scallions.
• In a small bowl, mix the mayonnaise, olive oil, vinegar, mustard (if using), salt and pepper.
• Beat with a whisk for a creamy-textured dressing.
• Just before serving, pour dressing over tuna-pasta salad and mix well.

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES

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.