KALAMATA OLIVES NUTRITION LABEL RECIPES

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RUSTIC PASTA TOSS WITH TUNA AND TOMATOES RECIPE



Rustic Pasta Toss with Tuna and Tomatoes Recipe image

This pasta salad is loaded with farm-stand squash and zucchini — and two pounds of tomatoes. Just combine the raw veggies with canned tuna and campanelle pasta for a beat-the-heat — and beat-the-clock — meal.

Provided by GOODHOUSEKEEPING.COM

Categories     dairy-free    baby shower    bridal shower    dinner party    feed a crowd    Fourth of July    picnic    Summer    dinner    main dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

salt
pepper
1 lb. campanelle or fusilli pasta
2 medium zucchini
1 medium yellow squash
1 pt. cherry or grape tomatoes
1/4 c. pitted Kalamata olives
1/4 c. fresh flat-leaf parsley leaves
3 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
1 clove garlic
2 can tuna in water

Steps:

  • Heat large covered saucepot of salted water to boiling on high. Add pasta; cook minimum time that label directs.
  • Meanwhile, trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise. Slice tomatoes in half. Slice olives and finely chop parsley.
  • In large bowl, whisk vinegar, oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; stir in tomatoes.
  • Drain pasta well. Add to tomato mixture along with tuna, zucchini, squash, olives, and parsley. Toss until well mixed.

Nutrition Facts : Calories 470 calories

RUSTIC PASTA TOSS WITH TUNA AND TOMATOES RECIPE



Rustic Pasta Toss with Tuna and Tomatoes Recipe image

This pasta salad is loaded with farm-stand squash and zucchini — and two pounds of tomatoes. Just combine the raw veggies with canned tuna and campanelle pasta for a beat-the-heat — and beat-the-clock — meal.

Provided by GOODHOUSEKEEPING.COM

Categories     dairy-free    baby shower    bridal shower    dinner party    feed a crowd    Fourth of July    picnic    Summer    dinner    main dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

salt
pepper
1 lb. campanelle or fusilli pasta
2 medium zucchini
1 medium yellow squash
1 pt. cherry or grape tomatoes
1/4 c. pitted Kalamata olives
1/4 c. fresh flat-leaf parsley leaves
3 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
1 clove garlic
2 can tuna in water

Steps:

  • Heat large covered saucepot of salted water to boiling on high. Add pasta; cook minimum time that label directs.
  • Meanwhile, trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise. Slice tomatoes in half. Slice olives and finely chop parsley.
  • In large bowl, whisk vinegar, oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; stir in tomatoes.
  • Drain pasta well. Add to tomato mixture along with tuna, zucchini, squash, olives, and parsley. Toss until well mixed.

Nutrition Facts : Calories 470 calories

More about "kalamata olives nutrition label recipes"

RUSTIC PASTA TOSS WITH TUNA AND TOMATOES RECIPE
This pasta salad is loaded with farm-stand squash and zucchini — and two pounds of tomatoes. Just combine the raw veggies with canned tuna and campanelle pasta for a beat-the-heat — and beat-the-clock — meal.
From goodhousekeeping.com
Total Time 30 minutes
Category dairy-free, baby shower, bridal shower, dinner party, feed a crowd, Fourth of July, picnic, Summer, dinner, main dish
Cuisine Italian
Calories 470 calories per serving
  • Drain pasta well. Add to tomato mixture along with tuna, zucchini, squash, olives, and parsley. Toss until well mixed.
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