Cavatappi Pasta Salad With Tuna And Olives Recipes

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PASTA WITH TUNA AND OLIVES



Pasta With Tuna and Olives image

If you want to make a complete meal of this, you can add a green vegetable to the mix (see the variation below). I like to use fusilli because I like the way the tuna gets lodged in the twists of the corkscrews, but other types of pasta, such as penne or spaghetti, will be just fine.

Provided by Martha Rose Shulman

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 6 1/2-ounce can water-packed light (not albacore) tuna, drained
1 to 2 tablespoons extra virgin olive oil (to taste)
1 garlic clove, minced
1 cup fresh tomato sauce or a good prepared marinara sauce
2 tablespoons chopped flat-leaf parsley or slivered fresh basil
Salt and freshly ground pepper
1/4 to 1/2 teaspoon dried red pepper flakes (optional)
1/2 cup pitted imported black olives, such as kalamatas, cut in half or into quarters lengthwise
3/4 pound fusilli, penne, farfalle, or spaghetti
Freshly grated Parmesan for serving (optional)

Steps:

  • Begin heating a large pot of water for the pasta. In a large pasta bowl, break up the tuna. Heat the olive oil in a small frying pan or saucepan over medium heat and add the garlic. Cook, stirring, just until fragrant, and remove from the heat. Add to the tuna. Add the parsley or basil, and mix together.
  • Add the tomato sauce to the pan, heat through and season to taste with salt and add pepper and the red pepper flakes if using. Stir in the olives.
  • When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook al dente, until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time. Remove 2 tablespoons of the cooking water and mix with the tuna.
  • When the pasta is al dente, drain and transfer to the bowl with the tuna. Add the tomato sauce with the olives, toss everything together, and serve. Pass the Parmesan at the table.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 10 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 575 milligrams, Sugar 6 grams, TransFat 0 grams

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES



Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

1 pound pasta noodles such as: penne
1 teaspoon extra-virgin olive oil
6 medium garlic cloves, thinly sliced
2 tablespoons capers rinsed, roughly chopped
2 anchovies, finely minced
1/2 cup pitted black olives such as kalamata, roughly chopped
1 pint cherry tomatoes, halved or 1 (28-ounce) can whole, peeled tomatoes, chopped
1/2 cup loosely packed, roughly chopped parsley or basil leaves
1 can rinsed and drained, white albacore tuna
1 teaspoon salt
Cracked black pepper

Steps:

  • Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
  • Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

PASTA SALAD WITH TUNA, CELERY, WHITE BEANS AND OLIVES



Pasta Salad With Tuna, Celery, White Beans and Olives image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 11

Kosher salt
1/2 pound wagon wheel pasta
1 cup canned tuna, drained and flaked
1 cup sliced celery
1 cup canned white beans, drained and rinsed
1/2 cup olives, pitted and chopped
1/2 cup mayonnaise
3 tablespoons sour cream
1 1/2 tablespoons lemon juice
1/2 cup chopped fresh mixed herbs
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
  • Add the tuna, celery, white beans and olives to the bowl with the pasta.
  • Make the dressing: Whisk the mayonnaise, sour cream, lemon juice, herbs, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

RINNY'S CAVATAPPI SALAD



Rinny's Cavatappi Salad image

Classic mac salad, loaded with goodness, I hope you all like it!

Provided by Corrine Blevins

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 4h

Yield 12

Number Of Ingredients 16

5 cups cavatappi pasta
1 cup creamy salad dressing (such as Miracle Whip®)
¼ cup sour cream
¼ cup pickle juice
¼ cup white sugar
2 tablespoons honey-Dijon mustard
1 teaspoon salt
¾ teaspoon garlic salt
¾ teaspoon freshly ground black pepper
3 large hard-boiled eggs, chopped
1 large sweet onion (such as Vidalia®), chopped
1 medium red bell pepper, chopped
2 stalks celery, chopped
1 cup cubed Cheddar cheese
1 cup cubed fully cooked ham
1 (5 ounce) can flaked tuna, drained

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, and drain again. Set aside until completely cooled.
  • Combine salad dressing, sour cream, pickle juice, sugar, mustard, salt, garlic salt, and pepper in a large bowl. Add eggs, onion, bell pepper, celery, Cheddar cheese, ham, and tuna. Mix in cooled pasta until well combined. Refrigerate for at least 3 hours, stirring occasionally.

Nutrition Facts : Calories 291 calories, Carbohydrate 28.2 g, Cholesterol 83.4 mg, Fat 14.3 g, Fiber 1.4 g, Protein 12.7 g, SaturatedFat 4.9 g, Sodium 833.1 mg, Sugar 8.9 g

FLAVORFUL TUNA SALAD WITH GREEN OLIVES



Flavorful Tuna Salad With Green Olives image

I am all about flavor melding and this recipe is one of my favorites. there are several variations so feel free to experiment to find your favorite!

Provided by RubyImage

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

12 ounces albacore tuna (or yellow fin)
1/2 cup olive oil mayonnaise or 1/2 cup Greek yogurt
1/8 cup ranch dressing
2 celery ribs, finely diced
1/4 cup pimento-stuffed green olives, finely chopped
2 spring onions, finely chopped (bulb and green)
2 teaspoons paprika
salt
pepper
garlic powder (sparingly)

Steps:

  • Start with the tuna and flake it up in your mixing bowl so there are no chunks. Add olive oil mayo or Greek yogurt depending on your preference and ranch dressing. Stir thoroughly. Add chopped celery, olives with pimentos, and onions. Mix thoroughly. Add salt, pepper and garlic powder to taste. Taste as go along to adjust for your own preferences.
  • For extra crunch add some chopped water chestnuts and for an even more Mediterranean feel add feta cheese throughout.

Nutrition Facts : Calories 153.8, Fat 6.6, SaturatedFat 1.3, Cholesterol 38.1, Sodium 420.2, Carbohydrate 2.3, Fiber 1, Sugar 0.8, Protein 20.6

PASTA TUNA SALAD WITH SLICED GREEN OLIVES



Pasta Tuna Salad With Sliced Green Olives image

This is for green olive lovers! I got this recipe from a co-worker years ago and I make it every summer. It's inexpensive, easy to throw together and makes a great summer meal.

Provided by Northern Cook

Categories     Low Cholesterol

Time 18m

Yield 6 serving(s)

Number Of Ingredients 8

1 (7 ounce) box ring pasta
1 (7 1/16 ounce) envelope tuna in water or 1 (7 1/16 ounce) envelope canned tuna
1 (8 ounce) jar sliced green olives, drained
1 cup mayonnaise (I use Hellman's Light)
2 tablespoons milk
1 large vine ripe tomatoes, diced
1 cup crushed saltine crackers (approximately)
salt and pepper

Steps:

  • Cook pasta according to package directions. Rinse under cold water, drain, and place in large bowl.
  • Add tuna, drained, to the cooked pasta. Use Albacore or Light tuna. If using canned, be sure it's packed in water - not oil.
  • Add 1 jar of drained sliced green olives.
  • Add 1 large diced tomato.
  • Stir in 1 cup mayonnaise. **You may add more or less mayonnaise depending on your peronal preference.
  • If the pasta salad seems too thick, add milk by the tablespoonful to thin.
  • Gently stir the entire dish until everything is mixed well. Refrigerate for at least 1 hour prior to serving to chill and let the flavors blend.
  • Salt and Pepper to taste.
  • Top each serving with a handful of crushed saltine crackers.

Nutrition Facts : Calories 434.4, Fat 22, SaturatedFat 3.4, Cholesterol 25.6, Sodium 1129.4, Carbohydrate 45.3, Fiber 3, Sugar 4.1, Protein 14.9

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