Tuna Antipasto Salad Bowl recipe

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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

Nutrition Info

372.8 calories
carbohydrate: 33.3 g
cholesterol: 9.4 mg
fat: 21.9 g
fiber: 7.1 g
protein: 15 g
saturatedFat: 2.9 g
servingSize: -
sodium: 1508.9 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 main-dish servings

Recipe Note

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.

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