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Tuna Antipasto Salad Bowl

4

135 min

Tuna Antipasto Salad Bowl

Tuna Antipasto Salad Bowl Photo 1

Time

135 min

Serving

8 persons

Calories

373

Rating

4.00★ (7)

Cuisine

Author: Victoria Buriak
When the weather gets hot, we make a big salad for supper several times a week. This part antipasto, part tuna pasta salad, is my husband's favorite. With some crusty bread, it is a meal all in itself. It is easily adaptable to your family's preferences. I sometimes add other kinds of marinated vegetables and/or strips of mozzarella cheese or provolone cheese.

Ingredients

  • salad greens, washed and torn into bite-size pieces: 8 cups
  • garbanzo beans: 1 can (15 ounce can, drained and rinsed)
  • whole pitted black olives: 1 can (15 ounce can, drained)
  • marinated artichoke hearts, drained and quartered: 1 jar (14 ounce jar)
  • tuna: 2 cans (5 ounce cans, drained)
  • ounces cooked and chilled shell pasta: 8 piece
  • cucumber: 1 piece (sliced)
  • tomato: 1 cup (chopped)
  • ½ cups Italian-style salad dressing: 1 piece (to taste)

Metric Conversion

Stages of cooking

Tuna Antipasto Salad Bowl Photo 21
Tuna Antipasto Salad Bowl Photo 32
  1. Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.
    Tuna Antipasto Salad Bowl Photo 2
  2. Toss salad with salad dressing immediately before serving.
    Tuna Antipasto Salad Bowl Photo 3

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