Tuna Antipasto Salad Bowl

When the weather gets hot, we make a big salad for supper several times a week. This part antipasto, part tuna pasta salad, is my husband's favorite. With some crusty bread, it is a meal all in itself. It is easily adaptable to your family's preferences. I sometimes add other kinds of marinated vegetables and/or strips of mozzarella cheese or provolone cheese.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 373 Calories

Ingredients

• 2 (5 ounce) cans tuna, drained
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 cup chopped tomato
• 1 cucumber, thinly sliced
• 8 cups salad greens, washed and torn into bite-size pieces
• 1 (15 ounce) can whole pitted black olives, drained
• 1 (14 ounce) jar marinated artichoke hearts, drained and quartered
• 8 ounces cooked and chilled shell pasta
• 1 ½ cups Italian-style salad dressing, or to taste

Recipe Instructions

Step 1

Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.

Step 2

Toss salad with salad dressing immediately before serving.