If you’re looking for a fresh, colorful, and flavorful main dish, this cold pasta with tuna, roasted squash, and cherry tomatoes is perfect! Ideal for summer, it can be prepared in advance and is a hit at the table, even for picnics or beach lunches. A balanced mix of squash’s sweetness, tomato’s freshness, and tuna’s savoriness… a must-try!
My touch? Lots and lots of basil.
Here are some more summer ideas:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups squash (cooked in air fryer)
- 2 ripe tomatoes
- 3 oz tuna in oil
- as needed olive oil
- as needed aromatic salt
- as needed fresh basil
- 10 1/2 oz pasta (I used caserecce)
Tools
- Saucepan
- Bowl
- Air Fryer
- Ladle
Steps
Peel the squash, dice it, and cook for 10 minutes in an air fryer with oil and salt.
Then, place the squash in a bowl and add diced tomatoes, tuna, and fresh basil. Mix and let it marinate. Meanwhile, boil the pasta in plenty of salted water for the time indicated on the package.
Add the pasta to the dressing, mix, and serve. It’s good both warm and cold.
Store the cold pasta in the fridge, well covered, for up to 2 days. A versatile dish, perfect for customization. Try it also with olives, arugula, or a handful of crumbled feta. Easy, light, and tasty!
