Tuna Pasta Shell Salad

Tuna Pasta Shell Salad


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When its just too hot to eat heavy meals, this pasta salad with tuna is the perfect alternative. It's light with lots of fresh veggies, olives, eggs, and a citrus vinaigrette. Easy on calories, definitely filling, and all you need is crusty rolls or a baguette, a glass of wine and a slice of watermelon for dessert. The history behind this dish is at http://thisdamecooks.com/?p=623.

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Rincon, PR

Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

6 servings


  • 1 1/2 C. small pasta shells
  • 2 hard-boiled eggs, sliced or chopped
  • 4 scallions, sliced
  • 1/2 cucumber, peeled and diced
  • 1 stalk celery with leaves, diced
  • 1 sm. red bell pepper, seeded and diced
  • 5-6 red radishes, sliced
  • 1/2 carrot, julienned
  • handful of black ripe olives
  • handful of pimento stuffed green olives
  • 1 can of tuna (or 1 C. poached tuna fillet)
  • 1/4 C. lemon or lime juice
  • 1/4 C. olive oil
  • 1/2 tsp. thyme
  • 1/2 tsp. tarragon
  • 1/2 tsp. garlic salt
  • fresh ground black pepper to taste
  • 2-3 dashes of Tabasco sauce

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Bring 6 cups of water to a boil, add 1 teaspoon salt, pasta shells, and eggs.  Cook for 7 minutes until pasta is al dente. Drain pasta and rinse in cold water. Run cold water over eggs and shell while holding eggs under water. Place pasta, eggs, diced veggies, tuna, and olives in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, herbs, garlic salt, pepper, and Tabasco sauce. Pour over salad and toss. Refrigerate until serving. Check seasoning and adjust if necessary.

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