This is a dish I don’t make often, because when I do, I can’t control myself. It is soooo good that I keep eating and eating it. It is a perfect side dish to your summer dinner parties, or it can stand alone as a meal. Either way, if you make this, you will be going for seconds!
Pasta loves me as much as I love it. In fact, it loves me so much it sticks around my hips for months and months… But you have to splurge occasionally, right? I used whole wheat Fusilli for this recipe to ease my conscience just a little. I am picky about my whole wheat pasta. Some of the brands literally taste like cardboard. I used the Fresh Market’s Brand of the whole wheat Fusilli and it was perfect.
It is important to use good quality olives and capers. They will make or break this dish. I like the tiny capers that are brined in salt (Rinse them before using). It is a matter of personal preference, but I have found some very strong capers that have been too overpowering and have ruined my dishes. I also slice the olives so they don’t take over the dish.
This Mediterranean Tuna Pasta Salad with Capers and Olives Recipe is simple, fresh, and delicious. I hope you love it as much as we do. And if you do, I told you so!!!
- 16 oz fusilli
- 1 cup chopped onion
- 2 cans 3.4oz tuna in water, drained
- 2.2 oz capers
- 3 eggs, chopped
- 1 tsp crushed red pepper
- ¾ cup mayonnaise
- salt and pepper to taste
- Cook fusilli according to directions.
- Rinse and cool noodles.
- Add remaining ingredients and mix well.
- Serve immediately or refrigerate before serving.