Hog Island Larkspur Chef, B Rhodes, takes a favorite picnic classic to the next level with this fuss-free, Italian style pasta salad recipe featuring our house-smoked albacore tuna confit.
One big bowl!
Ingredients:
- 2 jars House-Smoked Albacore, shredded
- 1/3 lbs. large shell pasta, such as conchiglie
- 1 shallot, diced
- 1 TBSP lemon juice
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 2 anchovy fillets, diced
- 1 cup cherry tomatoes, sliced
- 1/2 cup jarred roasted red peppers, sliced
- 1/2 cup jarred artichoke hearts
- 1/4 cup pickled peppers + 1 TBSP pickle juice
- 1 TBSP capers, chopped
- 1 TBSP each dill, parsley, basil, chopped
- Salt and pepper, to taste
Recipe Preparation:
Cook pasta according to the directions, plus an additional 1 minute.
In a large bowl, whisk anchovy, shallot, lemon juice, red wine vinegar, and olive oil. Then add in all other ingredients, followed by the strained pasta. Season with salt and pepper to taste.
Let it marinate for 30 minutes before serving.