Pasta Tonnato Salad

By • July 12, 2012 4 Comments

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Author Notes: Take it to a potluck or BBQ...serves many and sure doesn't cost much!inpatskitchen

Makes a huge bowl and serves many

For the tonnato sauce

  • 2 x 4.5 cans tuna in olive oil
  • 3/4 cup homemade mayo or a great quality comercial one
  • Juice of 1/2 a lemon
  • 2 tablespoons capers in brine
  • 2 teaspoons of the caper brine
  • 1 tablespoon anchovy paste
  1. Place all of the ingredients (including the oil from the tuna) in a food processor or blender and process until smooth. Refrigerate.

For the salad

  • 16 ounces dry pasta shells
  • Juice of a whole lemon
  • 1 large (about 4 cups) diced unpeeled English cucumber (small dice)
  • 1 15 ounce can chick peas, rinsed and drained
  • 1/2 cup chopped flat leaf parsley
  • 3/4 cup finely diced red onion
  • The tonnato sauce
  1. Cook the pasta per package directions. Quickly rinse in cool water and drain. Place the pasta in a large mixing bowl and stir in the lemon juice. Let the pasta cool to room temperature.
  2. Once the pasta has cooled add the cucumber, chick peas, red onion and parsley. Stir in the tonnato sauce and refrigerate a few hours before serving.
  3. NOTE: If after refrigerating the salad seems a little dry (sometimes that happens!) just stir in a little more mayo or extra virgin olive oil to your taste.

More Great Recipes: Pasta Salad|Fish & Seafood|Pasta|Salads|Cucumbers

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Comments (4) Questions (0)


about 3 years ago lapadia

Cold tuna and pasta, always a favorite of mine!


about 3 years ago inpatskitchen

Brings back all those backyard and block parties doesn't it? Glad to see some us still love the classics!


about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love a pasta/tuna salad (cold) when my daughter was 12 or 13 she invented a salad very similar that we both loved. This reminds me very much of that salad and brings back wonderful memories


about 3 years ago inpatskitchen

Thanks suzanne! I think we'll be eating this for days!(LOL)