This is something that I just came up with one night, I was delicious and I thought I should save the recipe here. My son, who went to an aquatic exhibit in 4th grade will not eat fish. Yes, he knows that tuna is fish, but as long as he doesn’t see the fish, he’s okay with it. So, this is acceptable.
Why This Orecchiette Pasta Salad Works
Tuna that is packed in water has less flavor than that in oil. Albacore tuna is more expensive than chunk light tuna. My friend gave me a few cans of chunk light tuna in water – can’t refuse it, just have to figure out a good, tasty way to use it.
This salad has ingredients that mask or enhance the tuna. The pasta is like little bowls, so the tuna just nestles nicely inside. The other ingredients enhance the flavor of the salad, and the dressing makes it even better. You don’t know that you’re eating chunk tuna in water. You can learn more about Orecchiette on Wikipedia.
If you want to make this a vegan dish, just omit the tuna, and use a different dressing, oil and vinegar would be fine.
Let’s Get Cooking – Orecchiette Pasta Salad
- 2 cups Orecchiette
- 1 6 oz can tuna, drained
- 1 tablespoon capers,
- 1 tablespoon sun-dried tomatoes sliced
- 1/4 cup roasted red pepper sliced
- 1/4 cup Kalamata olives pitted
- 1/4 cup Caesar Dressing Dressing
- Boil the pasta in water til done. Drain and rinse with cold water until the pasta is cold. Put the pasta into a bowl.
- Break up the tuna and put it in the bowl with the pasta.
- Add the capers, sun-dried tomato, roasted red pepper and olives.
- Combine and put on the dressing, tossing to thoroughly combine.
- Put in large pasta serving dish and serve.