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
- salad greens, washed and torn into bite-size pieces: 8 cups
- garbanzo beans: 1 can (15 ounce can, drained and rinsed)
- whole pitted black olives: 1 can (15 ounce can, drained)
- marinated artichoke hearts, drained and quartered: 1 jar (14 ounce jar)
- tuna: 2 cans (5 ounce cans, drained)
- ounces cooked and chilled shell pasta: 8 piece
- cucumber: 1 piece (sliced)
- tomato: 1 cup (chopped)
- ½ cups Italian-style salad dressing: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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.
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Toss salad with salad dressing immediately before serving.
