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Spanish-Style Pasta Salad with Tuna and Marinated Tomatoes
Ingredients
- 1 ½ lbsmall tomatoes
cored and chopped into 1-inch pieces, about 5 cups
- ¼ cextra-virgin olive oil
- 1 ½ tbspsherry vinegar
- 2 mediumgarlic cloves
minced, about 1 1/2 teaspoons
- 3 tbspplus 1 1/2 teaspoons kosher salt
- 3 quartswater
- 8 ozuncooked lumaconi or shell pasta
- 3 largehard-cooked eggs
peeled
- 1can solid white tuna in olive oil
drained and flaked
- ½ cpitted black olives Kalamata works.
preferably empeltre olives.
- 10.3jarred piparra peppers
quartered lengthwise, from 1 [6.4-oz.] jar
- 2 tbspfresh flat-leaf parsley leaves
roughly torn, plus more for garnish
- 1 tbspfresh tarragon leaves
roughly torn, plus more for garnish
Directions
- 1
Toss together tomatoes, oil, vinegar, garlic, and 11/2 teaspoons salt in a medium bowl. Cover with plastic wrap, and let marinate in refrigerator at least 1 hour or up to 8 hours. (The longer the tomatoes marinate, the better the flavor will be.)
- 2
Bring 3 quarts water to a boil in a large pot over high; stir in the remaining 3 tablespoons salt. Add pasta, and cook according to package directions for al dente. Drain and rinse pasta with cold water to stop the cooking process until pasta is cool to the touch.
- 3
Cut eggs into eighths by slicing them in half lengthwise and then cutting each half in half crosswise and lengthwise. Add eggs, tuna, olives, peppers, parsley, tarragon, and cooked pasta to tomato mixture in bowl; gently toss to combine. Adjust seasonings with additional olive oil, vinegar, and salt to taste.
- 4
Transfer salad to a large bowl or platter. Garnish with additional parsley and tarragon, and serve.
Spanish-Style Pasta Salad with Tuna and Marinated Tomatoes
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Ratings & Reviews
Based on 3 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, flavor-packed dinner that transports you straight to sunny Spain? This Spanish-Style Pasta Salad with Tuna and Marinated Tomatoes offers a delightful escape, delivering bold tastes and satisfying textures perfect for any evening. It's a truly special dish that brings exciting Mediterranean flair to your table.
What makes this recipe truly shine are the juicy marinated heirloom tomatoes, an inspired touch from chef Katie Button. Paired with bright sherry vinegar, they create a sweet and tangy dressing that coats every bite, elevating the solid white tuna and pasta beyond a simple salad. This thoughtful combination ensures a depth of flavor that's both refreshing and utterly delicious.
Prepare for a feast of senses with this Spanish-style creation. You'll savor the tender lumaconi or shell pasta, perfectly complemented by the robust flakes of tuna in olive oil. The star, of course, is the burst of sweetness and tang from the marinated tomatoes, balanced by the savory notes of hard-cooked eggs and briny black olives. Each forkful also offers a delightful pop of flavor from piparra peppers, all brought together by the fresh, aromatic herbs like parsley and tarragon. It’s a dinner that feels sophisticated yet utterly comforting.
Feel free to customize this delightful pasta salad to suit your pantry or preferences. If empeltre olives are hard to find, Kalamata olives work beautifully as a substitute. Similarly, if you don't have piparra peppers, a quarter cup of drained capers or pickled jalapeños can provide a similar briny, piquant kick. You can also adjust the amount of olive oil and sherry vinegar to taste, ensuring the dressing is perfectly balanced for your palate.
This robust pasta salad is ideal for a flavorful dinner, perfect for sharing with friends or family. Serve it as a satisfying main course, or even as a substantial side dish to complement grilled meats or crusty bread for a complete meal.