Ingredients for Pasta Salad With Tuna Pine Nuts And Red Peppers
- Olive Oil
- 1/4 cup pine nuts
- Garlic
- Tomatoes
- Tuna In Water
- Roasted Red Peppers
- Pitted Black Olives
- Red Wine Vinegar
- 1 teaspoon salt
- Black Pepper
- Fettuccine
- 1/4 cup chopped fresh parsley
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How to Make Pasta Salad With Tuna Pine Nuts And Red Peppers
- Heat 2 tablespoons of olive oil in a heavy 6-inch skillet over medium heat for 1 minute.
- Add 1/4 cup pine nuts and cook, stirring frequently, until lightly browned – about 2 minutes. Be careful not to burn them.
- Add 1/2 cup chopped tomatoes to the skillet and cook for 1 minute, stirring gently.
- Transfer the pine nut and tomato mixture to a large bowl.
- Add 2 (5 ounce) cans tuna (drained), 1 cup chopped red bell pepper, 1/2 cup Kalamata olives (halved), 2 tablespoons red wine vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl. Stir to combine.
- Cook 1 pound pasta according to package directions until al dente. Drain well.
- Add the cooked pasta to the tuna mixture and toss gently to coat.
- Stir in 1/4 cup chopped fresh parsley.
- Cover and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled or at room temperature.
- (Optional) Serve with sesame bread sticks and steamed asparagus for a complete meal.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
10g
Fat
18g
Carbs
19g
