Tuna Pasta Salad Recipe Featuring Pimiento-Stuffed Olives
If you’re on the hunt for a delightful and easy-to-make dish, look no further than this irresistible Tuna Pasta Salad featuring pimiento-stuffed olives. It’s perfect for quick lunches or a light dinner and packs a flavorful punch that’s sure to impress your taste buds!
I remember the first time this recipe graced our family table; it was a warm summer afternoon at grandma’s house. As kids, we ran around the garden while she prepared it, watching with eager eyes as she tossed the vibrant ingredients together. Now, making this dish reminds me of her small kitchen filled with the smell of fresh herbs and laughter echoing through every room.
Why You’ll Love This Recipe
This Tuna Pasta Salad is incredibly versatile and perfect for both busy weeknights and leisurely afternoon picnics. It’s packed with protein from the tuna, and the pimiento-stuffed olives add a unique, tangy twist. Plus, it’s a great way to incorporate more veggies into your meal effortlessly. The combination of flavors and textures is both satisfying and refreshing.
Ingredients Notes
The beauty of this recipe lies in its simplicity and the fresh ingredients it requires. For the best results, select quality canned tuna in olive oil. The pimiento-stuffed olives bring a surprising pop of flavor, but you can substitute with your favorite variety. Don’t shy away from experimenting with different pasta shapes to find your favorite.
Recipe Steps
Step 1
Cook your pasta of choice according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process, ensuring a perfect texture.
Step 2
In a large mixing bowl, add the drained tuna, flaking it with a fork to break it into smaller pieces. This ensures an even distribution throughout the salad.
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Step 3
Slice the pimiento-stuffed olives and add them to the bowl along with your chopped celery and red onions for a crunchy contrast.
Step 4
Prepare the dressing by whisking together olive oil, lemon juice, salt, and pepper. Pour it over the salad and toss gently to combine, allowing the flavors to meld beautifully.
Step 5
Refrigerate the salad for at least 30 minutes. This chilling time lets the flavors deepen, making it even more delicious when served.
Storage Options
To keep the salad fresh, store it in an airtight container in the refrigerator for up to 3 days. If you’re planning to freeze it, know that while the pasta will hold up well, some ingredients like celery might lose their crunch. Thaw overnight in the fridge and consider freshening with additional dressing.
Variations & Substitutions
The beauty of this dish is its adaptability. For a healthier twist, swap out regular pasta for whole wheat or gluten-free options. Vegetarians can replace tuna with chickpeas or a medley of roasted veggies. Add a bit of heat with crushed red pepper flakes for those who like a kick.
Frequently Asked Questions
Can I make this recipe in advance? Absolutely! In fact, this salad tastes even better the next day as the flavors have more time to meld together. Just be sure to store it in an airtight container in the fridge.
What other types of olives can I use? While pimiento-stuffed olives add a unique flavor, feel free to use green or Kalamata olives instead. Just be sure they’re pitted for convenience when preparing.
How can I make this dish lighter? For a lighter version, reduce the olive oil in the dressing and add more lemon juice for a tangy zest. Incorporate more fresh greens like spinach or arugula to increase the nutritional value.
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Tuna Pasta Salad Recipe Featuring Pimiento-Stuffed Olives
Ingredients
Main Ingredients
- 8 ounces pasta use your favorite short pasta
- 5 ounces canned tuna drained
- 0.5 cup pimiento-stuffed olives sliced
- 0.25 cup mayonnaise or to taste
- 0.25 cup diced red bell pepper
- 1 tablespoon lemon juice freshly squeezed
- 0.25 teaspoon salt or to taste
- 0.25 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Cook the pasta according to package instructions. Drain and set aside to cool.
- In a large bowl, mix together the tuna, sliced olives, diced red bell pepper, and mayonnaise.
- Add the cooled pasta to the tuna mixture. Stir in lemon juice, salt, and pepper. Mix until well combined.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
