Pasta Salad With Marinated Tomatoes and Tuna

By Sue Li

Updated August 4, 2020

  • Beatriz Da Costa for The New York Times. Food Stylist: Frances Boswell.
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Total Time
25 minutes
Rating
4(460)
Comments
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Fresh, quick-marinated tomatoes make the best sauces for pasta salad because not much needs to be done beyond tossing the tomatoes with hot pasta, salt and olive oil. The juices from the tomatoes and the heat create a gloriously glossy combination. Feel free to make this pasta salad ahead of time, then toss in flaked tuna right before serving.

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Ingredients

Yield:4 to 6 servings

  • 3 pints cherry tomatoes (about 2 pounds), halved

  • ½ cup olive oil, plus more for drizzling

  • 1 large shallot, thinly sliced

  • 3 garlic cloves, thinly sliced

  • 2 to 3 sprigs fresh oregano

  • 2 tablespoons red wine vinegar

  • Kosher salt and black pepper

  • 1 pound casarecce or other short pasta

  • 2 (6-ounce) jars tuna packed in olive oil, drained

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

66 grams carbs; 10 milligrams cholesterol; 596 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 24 grams fat; 5 grams fiber; 751 milligrams sodium; 28 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toss cherry tomatoes, olive oil, shallot, garlic, oregano and vinegar in a large bowl. Season with 1 teaspoon salt and 1 teaspoon black pepper and let marinate for at least 15 minutes.

  2. Step 2

    Bring a large pot of water to a boil and season generously with salt.

  3. Step 3

    Add pasta to the boiling water and cook until al dente, 8 to 10 minutes, depending on the shape and brand of pasta. With a spider or slotted spoon, strain pasta directly into tomato mixture and toss to combine. Season to taste with more salt and pepper.

  4. Step 4

    Stir in flakes of tuna and serve with a drizzle of olive oil on top. The pasta can be served hot or at room temperature.

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Ratings

4 out of 5
460 user ratings
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Comments

mary

Really yummy and simple. We’re in the middle of a heat wave and this was just enough cooking. I added capers and olives to the tomato mixture. Can’t wait to make it again!

Marian

This was very good. My only negative comment is that the slices of garlic were a little strong. In the future I would mince the garlic. The capers are definitely a great add.

Fred Schultz

Right on about the capers! I will add to the remaining. Also thought of some Bulgarian feta would be a nice twist.

Stratplans

We lived this. Made as written and added capers and feta. Used the Genovese fancy Italian canned tuna from Costco, probably a bit more than the recipe called for. Absolutely delicious the next day. My “no leftovers “ husband had it for lunch 2x. Keeper!!

l as Zalmine & co

Chick peas would work well

Jamie

Keep in mind the high mercury content of tuna, thanks primarily to the coal-fired power plants. No tuna during pregnancy, no tuna for young children! Adults, indulge sparingly.

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Credits

By Sue Li

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