This yummy pasta salad can be served hot or at room temperature.
Tuna Pasta Salad
8 oz. penne pasta
1 lb. frozen broccoli
2 tablespoons pinenuts, toasted
1/4 cup extra virgin olive oil
2 garlic cloves, minced or grated
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 cup oil-packed sun-dried tomatoes, cut into thin strips
1/4 cup kalamata olives, sliced
2 cans tuna, drained
1 teaspoon balsamic vinegar, optional
1/2 cup shredded parmesan cheese
1. Cook pasta and broccoli according to package directions. Drain pasta and set aside. If desired, cut broccoli into smaller pieces.
2. In the same pot that you cooked the pasta in, heat the olive oil, garlic, basil and oregano over medium heat. When the garlic and herbs are sizzling, add the broccoli, sun-dried tomatoes, olives, tuna, and balsamic vinegar if desired. Stir to combine. Add the pasta and toss. Season to taste with salt and pepper. Serve with parmesan cheese.
Make ahead tip – The following can be done throughout the day and set aside until you’re ready to cook the pasta:
- Toast the pinenuts
- Cut the sun-dried tomatoes and olives