Description
A vibrant pasta salad bursting with summer flavors. Perfect for picnics or potlucks!
Ingredients
Units
Scale
- 1 lbs (454 g) Cellentani pasta
- 2 cans (4 oz/113 g each) Italian tuna in oil, drained
- 8 oz (227 g) sliced ham, diced into 1/2-inch pieces
- 12 oz (340 g) heirloom cherry tomatoes, halved
- 8 oz (227 g) provolone cheese, diced into 1/2-inch pieces
- 0.5 cups (50 g) freshly grated Parmigiano-Reggiano
- 12 oz (340 g) jar marinated artichoke hearts, drained and quartered
- 12 oz (340 g) jar fire-roasted bell peppers, diced into 1/2-inch pieces
- 0.75 lbs (340 g) fresh green beans, blanched and cut into 1-inch pieces
- 1 carrot, blanched and diced into 1/4inch pieces
- 0.33 cups (80 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) to coat pasta
- 0.5 red onion, finely diced
- 1 tbsp (15 ml) balsamic vinegar
- 3 tsp (15 ml) white balsamic vinegar
- 2 tsp salt
- 1 tsp freshly ground black pepper
Instructions
- Cook the Pasta
- Bring a large pot of well-salted water to a boil.
- Add the pasta and cook until just al dente — about 2 minutes less than the package directions.
- Drain and toss with 2 tablespoons of olive oil to prevent sticking.
- Cover and set aside to cool.
- Prepare the Vinaigrette
- In a medium bowl, whisk together olive oil, both vinegars, salt, pepper, and diced red onion.
- Let sit at room temperature while preparing the rest of the salad.
- Prep the Vegetables and Cheese
- Dice or halve all vegetables and cheeses as listed. Blanch the green beans and carrot briefly (1-2 minutes in boiling water, then into an ice bath), then dry thoroughly.
- Marinate the Salad Base
- In a large mixing bowl, combine cherry tomatoes, provolone, artichokes, ham, roasted peppers, green beans, and carrot.
- Pour the vinaigrette over and toss well to coat.
- Cover and refrigerate for 10–15 minutes to let the vegetables absorb flavor.
- Combine Pasta and Finish Salad
- Let the pasta and marinated vegetables come to room temperature (about 30–60 minutes before serving).
- Toss together with the drained tuna, grated Parmigiano-Reggiano, and any leftover vinaigrette from the bowl.
- Taste and adjust seasoning with salt and pepper if needed. Serve cold or room temperature.
Notes
- For best flavor, marinate the vegetables for at least 30 minutes to allow the flavors to meld.
- Substitute other cheeses like mozzarella or asiago for the provolone or Parmigiano-Reggiano.
- Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Tempering Time: 60 mins
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 50