Print: Tuna Antipasto Salad Bowl

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.

Prep

12 min

Cook

30 min

Servings

Difficulty

Medium

Ingredients

8 cups salad greens , washed and torn into bite-size pieces
1 , 15 ounce
1 , 15 ounce
1 , 14 ounce
2 , 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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/tuna-antipasto-salad-bowl