Improving a Classic - Tuna Pasta Salad

Updated: Mar 20



Whether you’re into Meatless Mondays or Lenten Fridays here is a way to take one of America’s classic pasta salads and significantly up its protein content with Monograno Felicetti Organic pasta. Born at 1000 meters in the Italian Dolomites, this pasta is called monograno because it is made with single origin heritage wheat at a single mill that grinds it into flour.


The Khorasan variety of durum wheat, also known as Kamut, is an ancient grain that dates back several thousand years. Known to be easily digested, Kamut wheat has more beneficial lipids, vitamins, minerals (zinc, magnesium, selenium) and amino acids than common wheat with up to 40 percent more protein and provides more energy than refined carbohydrates. Defined as a fibrous carbohydrate, Kamut improves digestive function and it has been observed in some studies that people with non-celiac wheat-sensitivity may be able to tolerate Kamut better than traditional wheat.


Be sure to use a EPA recommended canned tuna, red onions which are high in anti-inflammatory and antioxidant quercetin and a good quality mayonnaise.



Ancient Grain Tuna Pasta Salad

  • 12-ounces of Kamut Monograno Felicetti Chiocciole Pasta, cooked

  • 2-5-ounce cans wild-caught tuna

  • ½ red onion, chopped

  • ½ cup kalamata olives, pitted

  • ½ cup bell peppers, chopped

  • 2 tablespoons capers

  • 1 cup cherry tomatoes, sliced

  • ⅓ cup mayonnaise

  • ⅓ cup Dijon mustard

  • coarse sea salt and freshly ground pepper

  • ½ cup green onions, chopped

  • ¼ cup micro-greens

Add all the ingredients to a large bowl, mixing until well-combined. Keep refrigerated until ready to serve. Top with chopped green onions and micro greens. Adapted from Ancient Nutrition.



25 views0 comments

Recent Posts

See All