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My review
Tuna Antipasto Salad Bowl
73
SweetBasil
"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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Ingredients
2 h 15 m servings 373Original recipe yields 8 servings (8 main-dish servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Toss salad with salad dressing immediately before serving.
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Footnotes
- Cook's Note:
- Substitute sea shell pasta with macaroni, if desired.
Nutrition Facts
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Reviews
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4/23/2016
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 p...
6/1/2016
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 ...
4/5/2016
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.
2/7/2019
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!!