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Tuna Antipasto Salad Bowl


"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."
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2 h 15 m servings 373 cals
Original recipe yields 8 servings (8 main-dish servings)

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  • Prep

  • Ready In

  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.
  2. Toss salad with salad dressing immediately before serving.


  • Cook's Note:
  • Substitute sea shell pasta with macaroni, if desired.

Nutrition Facts

Per Serving: 373 calories; 21.9 g fat; 33.3 g carbohydrates; 15 g protein; 9 mg cholesterol; 1509 mg sodium. Full nutrition

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4-22-2016 ~The list of ingredients told me this was going to be good, but it exceeded my expectations. I held off with my review until Hubs weighed in and he agreed, this is no ordinary tuna p...

I halved the recipe since it's just me and my husband, and I had to swap garbanzo beans for great northern beans and use plain old canned tuna since that's what was in my pantry, but this still ...

A very refreshing salad that tastes good just made or even the day after. A meal in one for us. Thank you for the recipe.