Tuna Orecchiette Salad  Salad  204 reads

Tuna Orecchiette Salad

4 quarts water
6 ounces uncooked orecchiette pasta
6 ounces fresh green beans, trimmed (1 1/2 cups)
1 (12-oz.) can solid white tuna in spring water, drained and broken into chunks
7 ounces cherry tomatoes, halved (1 1/2 cups)
1/2 cup thinly sliced red onion (from 1 small onion)
1/2 cup torn fresh basil
1/2 cup chopped pitted Castelvetrano olives
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon kosher salt

Place water in a large pot, and bring to a boil over high. Add pasta; cook according to package directions, adding green beans during last 4 minutes of cooking. Drain and rinse under cold water; place in a large bowl.

Add tuna, tomatoes, onion, basil, olives, oil, vinegar, and salt; toss well.

Serves 4 (serving size: 2 cups)

Rating 2.37/5
Rating: 2.4/5 (19 votes)
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