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 can garbanzo beans , 15 ounce
- 1 can whole pitted black olives , 15 ounce
- 1 jar marinated artichoke hearts , 14 ounce
- 2 cans tuna , 5 ounce
- 8 ounces cooked and chilled shell pasta
- 1 cucumber , thinly sliced
- 1 cup chopped tomato
- 1.5 cups Italian-style salad dressing , or to taste
Instructions
-
1
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.
-
2
Toss salad with salad dressing immediately before serving.
Nutrition Facts
Per serving
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