Cold pasta salad with tuna and zucchini, with just the cooking of the pasta, an easy and quick recipe, very tempting, ideal for any occasion.
You can take it to the beach, to work, or anywhere you like and enjoy its freshness.
Furthermore, you can enrich it with mozzarella balls, cheese cubes, or chopped boiled eggs.
I chose casarecce as the format, which can hold the oil inside well, so they will remain soft and delicious.
If you love cold pastas, below you will find some easy ideas to make with a few steps.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 320 g casarecce
- 1 tbsp kosher salt (for the pasta)
- 160 g tuna fillets
- 1 zucchini (medium)
- 2 tbsp extra virgin olive oil
- 2 pinches fine salt (for seasoning)
- 2 pinches white pepper
- 3 tbsp black olives (pitted)
- 10 cherry tomatoes
- to taste basil
Tools
- 1 Pot
- 1 Bowl
- 1 Grater
- 1 Knife
- 1 Colander
- 1 Cutting board
Steps
To prepare the Cold Pasta Salad with Tuna and Zucchini, first cook the pasta and let it cool in a bowl with two tablespoons of extra virgin olive oil.
This step will help to prevent the pasta from sticking, as well as make it more flavorful.
Add the torn basil leaves by hand, after cleaning them with slightly dampened paper towels.
Wash a zucchini, remove the ends, and grate it.
Add it to the bowl with the pasta.
Add the drained tuna and olives.
Wash, dry, and cut the cherry tomatoes into pieces.
Adjust salt, add a bit of pepper and mix.
Cover and let rest in the refrigerator until it is ready to serve.
Extra Tip
You can prepare it in advance, it keeps well for up to 48 hours, tightly sealed in a bowl, in the refrigerator.
