How to Make Mexican Salad Bowl

Tuna Antipasto Salad Bowl

Chili powder 4 drops hot sauce 1 (12 oz.) can corn 1 (8 oz.

Recipe Summary Tuna Antipasto Salad Bowl

When the weather gets hot, we make a big salad for supper several times a week. This part antipasto, part tuna pasta salad, is my husband's favorite. With some crusty bread, it is a meal all in itself. It is easily adaptable to your family's preferences. I sometimes add other kinds of marinated vegetables and/or strips of mozzarella cheese or provolone cheese.

Ingredients | Mexican Salad Bowl

8 cups salad greens, washed and torn into bite-size pieces

1 (15 ounce) can garbanzo beans, drained and rinsed

1 (15 ounce) can whole pitted black olives, drained

1 (14 ounce) jar marinated artichoke hearts, drained and quartered

2 (5 ounce) cans tuna, drained

8 ounces cooked and chilled shell pasta

1 cucumber, thinly sliced

1 cup chopped tomato

1 ½ cups Italian-style salad dressing, or to taste

Directions

Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.

Toss salad with salad dressing immediately before serving.

Substitute sea shell pasta with macaroni, if desired.

Info | Mexican Salad Bowl

prep: 15 mins additional: 2 hrs total: 2 hrs 15 mins Servings: 8 Yield: 8 main-dish servings

TAG : Tuna Antipasto Salad Bowl

Salad, Vegetable Salad Recipes,