Mediterranean Tuna Pasta Salad

Eric brought this fabulous tuna pasta salad to the table years ago and it returns every summer because it's just the perfect lunch or dinner on a hot  summer day when no one wants to be standing over a hot oven or grill. It's simple to throw together and is a tasty nod to the Mediterranean with sundried tomatoes, artichokes, kalamata olives and basil- refreshing, creamy and satisfying! And now that we've discovered Cap'n Jack's amazing Albacore tuna, this salad may be a regular on the menu any time of year!

As always, we encourage you to adapt any recipe to suit your tastes and to use what you've got on hand! I like the addition of lemon zest and juice to brighten all the flavors, Eric serves it with crumbles of feta cheese and I had some mixed greens, dressed with a lemon basil vinaigrette that bulked up the veggies for a light yet completely satisfying late lunch. Pack it on some ice and take it along for a picnic offering that will knock it out of the ballpark! Enjoy!  ~Adrienne

Mediterranean Tuna Pasta Salad  makes 6-8 servings

Ingredients

1 lb box     GF Bow Tie Pasta (or Shells or Spirals), cooked al dente

1 med        Red Onion, diced

1 bn           Fresh Basil, chopped

16 oz jar    Artichoke Hearts, quartered

14 oz jar    Kalamata Olives, drained, pitted

6 oz jar      Sun-dried Tomatoes, marinated, drained and chopped

6 oz           Mayonnaise

2 oz           Extra Virgin Olive Oil

2 cans        Cap'n Jack's Tuna, 7.65oz can, drained

1 Tbsp       Red Chile Pepper Flakes (optional)

2-3 oz        Red Wine Vinegar

to taste      Salt & Pepper

Directions

Mix all ingredients together and chill at least an hour before serving. Even better the next day.

 

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