Pasta salad with tuna and greek olives

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Photo: epicuriantime.com

Prep Time:
10 minutes
Cooking Time:
12 minutes
Servings:
6


  • For the Pasta salad with tuna and greek olives:
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  • main ingredients:
  • pasta Pageturner Cookbook
  • tuna Pageturner Cookbook
  • olive Pageturner Cookbook
  • tomato Pageturner Cookbook
  • olive-oil Pageturner Cookbook
  • type of dish:
  • buffet Pageturner Cookbook
  • type of recipe:
  • salad Pageturner Cookbook
  • Country cuisine:
  • Italy Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
  • season and occasion:
  • Picnic Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
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    Ingredients

    • 12 ounces rigatoni, penne, or other short pasta
      1 7-ounce can tuna in oil, preferably olive, drained
      1/2 pound large black greek olives in brine, drained
      1/2 pound cherry tomatoes, cut in half
      1/2 cup olive oil
      4 teaspoons fresh lemon juice
      2 teaspoons drained capers
      salt and pepper to taste

    Directions

    Cook pasta in salted boiling water until al dente.
    Drain, rinse under cold water until chilled, drain well and toss with one tablespoon oil.
    Pit and chop olives; break tuna into chunks. Put olives, tuna, capers, lemon juice, and olive oil into small bowl. Season with salt and pepper to taste. Mix well.
    In large serving bowl, toss pasta, tuna and oil mixture, and tomatoes. Adjust seasonings. Cover and refrigerate until ready to serve.

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    Country cuisine Ecookbook(s) showing the recipe Pasta salad with tuna and greek olives:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy


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