This pasta salad recipe is a fiver-rich complete meal, with vegetables, tuna, and cheese.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
chill:
4 hrs
total:
4 hrs 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta in a Dutch oven according to package directions, adding the artichoke hearts the last 5 minutes of cooking; drain. Rinse with cold water; drain again. Halve any large artichoke hearts.

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  • Transfer pasta and artichoke hearts to a very large bowl. Gently stir in tuna, mushrooms, sweet peppers, and olives.

  • Pour Lemon Dressing over pasta mixture; toss to coat. Cover and chill for 4 to 24 hours. Before serving, gently stir in tomatoes and sprinkle with Parmesan cheese. Makes 8 servings.

To Tote:

Transport salad, tomatoes, and Parmesan cheese in an insulated cooler with ice packs.

For 4 Servings:

Prepare using method above, except cook pasta and artichoke hearts in a large saucepan. Stir salad together in a large bowl.

Nutrition Facts

394 calories; fat 12g; cholesterol 31mg; saturated fat 2g; carbohydrates 45g; mono fat 2g; poly fat 1g; insoluble fiber 6g; sugars 4g; protein 25g; vitamin a 534.5IU; vitamin c 0.9mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 7.5mg; vitamin b6 0.3mg; folate 88.7mcg; vitamin b12 0.8mcg; sodium 407mg; potassium 466mg; calcium 101mg; iron 3.2mg.
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