Best Conchiglie Salad With Tuna Lettuce Recipes

CONDIGLIONE (ITALIAN TUNA SALAD)

Condiglione (Italian Tuna Salad) image

In the hot, humid summer months, I prefer to have a cool, refreshing salad for dinner. This happens to be one of my favorites.

Provided by JackieOhNo

Categories Tuna

Time 15m

Yield 2 serving(s)

Number Of Ingredients 19

Ingredients

1 (6 1/2 ounce) can tuna in vegetable oil, drained
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon juice
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1 medium ripe tomatoes, cut into 1/2-inch cubes
1/4 cup diced yellow bell pepper
1/4 cup diced green bell pepper
1/4 cup diced cucumber
1/4 cup red onion, diced
1 garlic clove, crushed
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
6 large romaine lettuce leaves
2 large hard-cooked eggs, quartered lengthwise
1/4 cup oil-cured green olives, pitted
2 ounces asiago cheese, coarsely grated (or parmesan cheese)

Steps:

Turn tuna out onto saucer without flaking.
Sprinkle with 1 teaspoon each oil and lemon juice and season lightly with 1/4 teaspoon each of the salt and pepper.
Let stand at room temperature to marinate.
Just before serving, combine tomato, bell peppers, cucumber, onion, garlic, and herbs in mixing bowl.
Sprinkle with remaining 1 Tablespoon each oil and lemon juice and season with remaining 1/4 teaspoon each salt and pepper.
Toss gently to combine.
Add tuna and toss once.
Make a bed of romaine leaves on serving platter and spoon salad on center.
Arrange eggs around edge and sprinkle with olives and cheese.

Nutrition Facts : Calories 390.7, Fat 22.4, SaturatedFat 4.4, Cholesterol 203.1, Sodium 983.6, Carbohydrate 11.8, Fiber 3.7, Sugar 5, Protein 35.7

CREAMY CONCHIGLIE PASTA SALAD

Creamy Conchiglie Pasta Salad image

Made by creating a dressing of sorts, this is the old Southern way of making pasta salad. Using celery, red and green bell peppers, onion, salad cubes (sweet pickles) with a blend of mayo, seasonings, and vinegar, the pasta melds into a wonderfully creamy, cold side dish that's perfect for cookouts and family gatherings, as well as Sunday dinners.

Provided by Drick

Time 4h35m

Yield 8

Number Of Ingredients 12

Ingredients

8 ounces conchiglie pasta (small shells)
½ cup minced celery
¼ cup diced red bell pepper
¼ cup diced green bell pepper
¼ cup chopped sweet pickles
2 stalks green onion, thinly sliced
1 tablespoon red wine vinegar
¼ teaspoon seasoning salt, or to taste
¼ teaspoon ground black pepper
½ cup mayonnaise
½ cup sour cream
½ cup cubed sharp Cheddar cheese

Steps:

Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 8 to 9 minutes. Drain in a colander, rinse briefly with cold water, and drain again.
Combine celery, red and green bell pepper, pickles, green onion, vinegar, 1/4 teaspoon seasoning salt, and pepper in a medium bowl; mix well. Fold in mayonnaise and sour cream until well blended. Taste and add additional seasoning salt if needed. Fold in pasta.
Cover and refrigerator at least 4 hours, or overnight.
Remove from the refrigerator. Fold in Cheddar cheese and serve.

Nutrition Facts : Calories 268.6 calories, Carbohydrate 23.8 g, Cholesterol 19 mg, Fat 17 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 5.1 g, Sodium 189.7 mg, Sugar 2.6 g