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Pasta Salad with Tuna and Broccoli

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Christine L.

This pasta salad is a little different: the dressing is made with olive oil and anchovies. This is a good, light meal for the summer.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 906 kcal
  • 45%
  • Fat:
  • 49.3 g
  • 76%
  • Carbs:
  • 66.9g
  • 22%
  • Protein:
  • 50.8 g
  • 102%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 672 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Put a large pot of salted water on to boil; use this water to blanch the broccoli and cook the pasta. Blanch broccoli in boiling water. When it is al dente, transfer broccoli to a bowl of ice water. Drain thoroughly.
  2. Cook penne in salted, boiling water until al dente. Drain. Rinse under cold running water until completely cooled, and then drain completely.
  3. Meanwhile, place tuna in a skillet with water, white wine, and lemon juice. Cover, and cook until done. Break fish into chunks.
  4. Combine broccoli, penne, fish, tomatoes, cheese, olives, walnuts, garlic, and parsley in a large serving bowl.
  5. Heat olive oil in small pan over low heat. Cut anchovy fillets into small pieces, add to the olive oil, and mash with a fork until they dissolve. Do not let oil get too hot. Pour oil-anchovy mixture over salad. Toss, and serve immediately.
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Reviews

HASSLEPROOF
14
7/23/2003

This is fabulous! I used canned tuna in olive oil instead of albacore because i do not have it here in Prague. It goes down great with a glass of white wine. What a wonderful, light, highly refreshing recipe. thanks Christine :o)

ROCKY96
6
3/22/2004

Easy and quick to prepare. Tastes better chilled and served over your favorite lettuce.

Brianna
2
7/9/2012

felt this was a really weird combination of flavors, not at all a fan