The pasta salad is one of the most beloved and versatile dishes of Italian cuisine, perfect to prepare with the arrival of spring and ideal for the first outdoor lunches. I absolutely love tuna and cherry tomato pasta salad and I make it often!
Fresh, colorful and quick to make, pasta salad is the right choice for picnics, day trips, and light lunches during the warmer days. Thanks to its practicality, it can be prepared in advance and customized with seasonal ingredients.
This recipe is suitable for endless variations, making it perfect for those looking for a healthy, balanced, and flavorful meal. With a few simple adjustments and a good combination of ingredients, you can achieve a cold pasta salad that is tasty and always different.
Moreover, it is a great solution to creatively and anti-waste empty the fridge.
Find out how to prepare the best pasta salad for spring: an easy, quick cold dish perfect to take to the office, beach, or park. Today I show you my basic version with tuna and cherry tomatoes.
Include it in your weekly menu and impress everyone with a fresh and nutritious recipe, perfect to face the first warm days of the season with lightness and flavor.
ALSO TRY:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, Spring, Summer and Autumn
- Energy 327.33 (Kcal)
- Carbohydrates 42.04 (g) of which sugars 7.06 (g)
- Proteins 17.18 (g)
- Fat 10.21 (g) of which saturated 2.36 (g)of which unsaturated 4.75 (g)
- Fibers 3.54 (g)
- Sodium 1,496.20 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making tuna and cherry tomato pasta salad
- 13.4 oz pasta (fusilli, rigatoni or other short pasta)
- 1.5 cups cherry tomatoes
- 6.3 oz tuna
- 1 cup cup corn, sweet, canned, drained
- 3.5 oz olives
- to taste extra virgin olive oil
- to taste salt
Tools for making tuna and cherry tomato pasta salad
- 1 Pot pot
- 1 Bowl bowl
Steps for making tuna and cherry tomato pasta salad
We will prepare everything in the time it takes to cook the pasta.
Place a pot with plenty of water on the stovetop. When boiling, add the pasta.
In a bowl, chop the cherry tomatoes into pieces, add the corn, drained tuna, and olives. Adjust with salt and oil and mix.
Drain the pasta slightly al dente and pour it directly into the bowl with the dressing.
Mix everything with two spoons and adjust salt and oil if necessary. You can serve it like this or wait for it to cool or chill.
The Quickest Variations
Pasta salad lends itself to endless variations. I have presented my favorite, in its most classic version, but you can also try:
– Mediterranean: short pasta, cherry tomatoes, black olives, mozzarella cubes, cucumbers, fresh basil, extra virgin olive oil.
– Vegetarian: whole wheat pasta, grilled zucchini, roasted peppers, diced eggplants, arugula, crumbled feta.
– Vegan: short pasta, julienne zucchini and carrots, cherry tomatoes, arugula, boiled chickpeas, hummus (as a dressing), lemon juice, extra virgin olive oil.
FAQ (Frequently Asked Questions)
Can I prepare pasta salad in advance?
Yes, absolutely. Pasta salad is perfect to prepare in advance, even the day before. In fact, letting it rest in the fridge for a few hours allows the flavors to blend better. Just remember to dress it with some of the dressing at the moment of serving to keep it fresh and tasty.
How do I best store tuna and cherry tomato pasta salad?
Store it in an airtight container in the fridge for a maximum of 2-3 days. If it contains fresh ingredients like mozzarella, avocado, or eggs, it’s preferable to consume it within 24 hours. Avoid freezing it: the texture of the pasta and the vegetables would be affected.
