“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.” - by Christine L.
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- Cook penne in salted, boiling water until al dente. Drain. Rinse under cold running water until completely cooled, and then drain completely.
- Meanwhile, place tuna in a skillet with water, white wine, and lemon juice. Cover, and cook until done. Break fish into chunks.
- Combine broccoli, penne, fish, tomatoes, cheese, olives, walnuts, garlic, and parsley in a large serving bowl.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 906 cal
- 45%
- Fat
- 49.3 g
- 76%
- Carbs
- 66.9 g
- 22%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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 refreshin..." See moreg recipe. thanks Christine :o)"
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