I make several different versions of this pasta salad. My garden was overflowing with basil and oregano, so I was inspired to try making the dressing very simple with herbs, olive oil, lime juice, salt and pepper. We think it compliments the tuna fish very nicely.
A word about canned tuna. Often "tuna in water" or "tuna in oil" includes "vegetable broth" AKA soy added! I avoid those brands because the soy is something I am highly sensitive to. It is possible to find canned tuna that is free of added soy, but you have to be diligent about reading labels.
Pasta Tuna Salad
1 package rice pasta (Tinkyada is my preferred brand)
Cook pasta according to package directions. During the last minute of cooking, add 3 sliced carrots and about 1 cup broccoli and/or cauliflower florets. Drain and cool.
Blend together the following ingredients in a food processor.
½ cup fresh herbs – parsley, cilantro, thyme, basil, oregano – whatever is available and suits your fancy (1/3 cup each basil and oregano was used in this batch)
2 clove garlic (more as desired)
¼ grated sweet onion
Juice of 2 limes
½ cup olive oil
½ t salt
½ t black pepper
¼ cup olive oil
Add the following ingredients to the cooled pasta / fresh vegetables:
4 cans tuna (drained)
Sliced celery – 3 or 4 stalks
1 can quartered artichoke hearts, drained
1 can black olives, drained and sliced
1 cup finely grated Romano cheese
Combine all ingredients and chill before serving to allow flavors to blend.