Rustic Pasta Toss with Tuna and Tomatoes
Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
Cal/Serv:
470
Jump to recipeThis pasta salad is loaded with farm-stand squash and zucchini — and two pounds of tomatoes. Just combine the raw veggies with canned tuna and campanelle pasta for a beat-the-heat — and beat-the-clock — meal.
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Ingredients
- salt
- pepper
- 1 lb. campanelle or fusilli pasta
- 2 medium zucchini
- 1 medium yellow squash
- 1 pt. cherry or grape tomatoes
- 1/4 cup pitted Kalamata olives
- 1/4 cup fresh flat-leaf parsley leaves
- 3 Tbsp. red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 clove garlic
- 2 can tuna in water
Directions
- Step 1Heat large covered saucepot of salted water to boiling on high. Add pasta; cook minimum time that label directs.
- Step 2Meanwhile, trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise. Slice tomatoes in half. Slice olives and finely chop parsley.
- Step 3In large bowl, whisk vinegar, oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; stir in tomatoes.
- Step 4Drain pasta well. Add to tomato mixture along with tuna, zucchini, squash, olives, and parsley. Toss until well mixed.
Tips & Techniques
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