Tuna and Chickpea Pasta Salad
This three-step tuna and pasta salad recipe is so versatile! It’s a delicious lunch or a fresh and light starter to a family meal. Just a few simple ingredients, twenty minutes, and it’s done.
Tuna and Chickpea Pasta Salad
Total Time 20 minutes
Servings 4 Servings
Ingredients
- 2 oz. ditalini
- 2 Tbsp./1 oz. lemon juice
- ½ tsp. grated garlic
- 2 Tbsp./1 oz. extra virgin olive oil
- 1 5 oz. can tuna, drained
- 3 cups/3 oz. escarole torn or roughly chopped
- 1 cup/6 oz. chickpeas drained
- ½ cup/2 oz. thinly sliced red onion
Instructions
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Bring a small pot of salted water to a boil. Cook the ditalini according to package directions. Drain and reserve.
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While the pasta is cooking, whisk together the lemon juice, garlic and olive oil. Reserve.
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In a large bowl, combine the tuna, escarole, chickpeas, red onion and pasta. Toss with the pasta. Taste and adjust seasoning. Divide between 4 bowls.
Recipe Notes
An exclusive SharethePasta.org recipe.
