Description
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.
Ingredients
- 8 cups salad greens, washed and torn into bite-size pieces
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 (15 ounce) can whole pitted black olives, drained
- 1 (14 ounce) jar marinated artichoke hearts, drained and quartered
- 2 (5 ounce) cans tuna, drained
- 8 ounces cooked and chilled shell pasta
- 1 cucumber, thinly sliced
- 1 cup chopped tomato
- 1 ½ cups Italian-style salad dressing, or to taste
Instructions
- 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.
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Servings: 8