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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Recipe Summary

prep:
15 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
8
Yield:
8 main-dish servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Toss salad with salad dressing immediately before serving.

Cook's Note:

Substitute sea shell pasta with macaroni, if desired.

Nutrition Facts

373 calories; protein 15g 30% DV; carbohydrates 33.3g 11% DV; fat 21.9g 34% DV; cholesterol 9.4mg 3% DV; sodium 1508.9mg 60% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/23/2016
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 pasta salad! It’s light but flavorful, colorful, interesting, and satisfying. I loved everything about this salad except for one, major thing – adding chopped lettuce to this, unless it is eaten immediately, did not appeal to me. If you want the lettuce, it would be best to leave it out of the salad itself and serve the salad on top of a bed of lettuce. Other than that I would not omit anything; each ingredient is vital. If I were to add anything, it might just be a little red or green onion. BUT – the success of this salad will only be as good as the quality of the ingredients you use - good, olive oil packed tuna for instance. Stay away from commercial “Italian-style” salad dressing if possible, and make your own. I made a light, fresh lemon vinaigrette which was simply perfect here. My 5-star rating assumes the lettuce is omitted and that a homemade dressing rather than a bottled commercial dressing is used. Read More
(12)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/23/2016
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 pasta salad! It’s light but flavorful, colorful, interesting, and satisfying. I loved everything about this salad except for one, major thing – adding chopped lettuce to this, unless it is eaten immediately, did not appeal to me. If you want the lettuce, it would be best to leave it out of the salad itself and serve the salad on top of a bed of lettuce. Other than that I would not omit anything; each ingredient is vital. If I were to add anything, it might just be a little red or green onion. BUT – the success of this salad will only be as good as the quality of the ingredients you use - good, olive oil packed tuna for instance. Stay away from commercial “Italian-style” salad dressing if possible, and make your own. I made a light, fresh lemon vinaigrette which was simply perfect here. My 5-star rating assumes the lettuce is omitted and that a homemade dressing rather than a bottled commercial dressing is used. Read More
(12)
Rating: 5 stars
06/01/2016
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 turned out incredibly well. Just delicious. I followed the advice of another commenter and kept my leafy greens separate from the rest, using them as a bed when serving - very good advice. I didn't have Italian dressing on hand, so I just liberally dressed the whole thing with Italian seasoning, garlic powder, salt, pepper, olive oil, and white wine vinegar in that order. After serving, we sprinkled some French fried onions on top for crunch, as well as a little parm and red pepper flakes. I will definitely be making this again! So, so tasty. Read More
(3)
Rating: 4 stars
04/05/2016
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. Read More
(1)
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Rating: 5 stars
02/07/2019
I make it without the artichoke hearts (don't really like them) and low fat dressing - all of this together is only 2 points with WW. I make and take for lunch. So easy and delicious!! Read More
Rating: 5 stars
05/05/2020
I added snap peas, carrots, grated Parmesan, and some salmon. Yummy! Read More