Monday, July 2, 2018

Grain-Free Tuna Artichoke Pasta Salad

We have officially entered picnic and camping season and most of the time that means some planning ahead in order to make sure everyone has a variety of fun food to try. In recent years, it seems there are at least 1 or 2 people who need some gluten-free items on the menu. While I was at the grocery store the other day I found some chickpea pasta and was interested to see what the texture would be like. I was pleasantly surprised! This pasta blends great with the other flavors in this salad. Serve this salad with fresh fruit and you have a nutritious lunch that you can pull right out of the cooler.

1. Bring 8 cups of salted water to a boil; add chickpea pasta and cook for 8 minutes. Drain and rinse well; set aside.


2. Combine tuna, artichokes, mayo, giardiniera, capers, lemon zest/juice, celery and salt and pepper (to taste) in a large mixing bowl. Add bacon and cooked pasta and stir gently to combine.




3. Transfer to a serving bowl and garnish with Italian seasoning.




Grain-Free Tuna Artichoke Pasta Salad
Serves 8

All you need:
1 (8 oz.) box chickpea pasta (I used Banza brand)
2 (5 oz.) cans good-quality tuna (such as Wild Planet), drained
1 (14 oz.) can quartered artichokes, drained
1/2 cup olive oil mayo
1/3 cup hot or mild giardiniera
1 tablespoon capers
Zest and juice of 1 lemon
4 celery stalks, thinly sliced
Salt and freshly ground black pepper, to taste
4 slices cooked bacon, chopped (I used Alfresco chicken bacon because that's what I had on-hand, but regular is good too)
Italian seasoning, for garnish

All you do:
1. Bring 8 cups of salted water to a boil; add chickpea pasta and cook for 8 minutes. Drain and rinse well; set aside.
2. Combine tuna, artichokes, mayo, giardiniera, capers, lemon zest/juice, celery and salt and pepper (to taste) in a large mixing bowl. Add bacon and cooked pasta and stir gently to combine.
3. Transfer to a serving bowl and garnish with Italian seasoning.

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