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
Makes 6-8 servings
Ingredients
- 1 pound box GF Bow Tie Pasta (or Shells or Spirals), cooked al dente
- 1 medium Red Onion, diced
- 1 bunch Fresh Basil, chopped
- 16 ounce jar Artichoke Hearts, quartered
- 14 ounce jar Kalamata Olives, drained, pitted
- 6 ounce jar Sun-dried Tomatoes, marinated, drained and chopped
- 6 ounces Mayonnaise
- 2 ounces Extra Virgin Olive Oil
- 2 cans Cap'n Jack's Tuna, 7.65oz can, drained
- 1 tablespoon Red Chile Pepper Flakes (optional)
- 2-3 ounces 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.
