For the hot season, what could be better than a fresh and tasty dish? Pasta salad with bell peppers and cherry tomatoes is the perfect solution! This main course, ideal to enjoy cold, combines the practicality of a quick preparation with the richness of Mediterranean flavors.
Whether for a light lunch at the office, an outdoor picnic, or a summer dinner with friends, pasta salad with bell peppers fits every occasion. It’s a versatile dish that can be enriched with many other ingredients, depending on taste and availability.
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 425.50 (Kcal)
- Carbohydrates 57.62 (g) of which sugars 12.17 (g)
- Proteins 23.71 (g)
- Fat 12.05 (g) of which saturated 1.87 (g)of which unsaturated 3.27 (g)
- Fibers 3.53 (g)
- Sodium 292.95 (mg)
Indicative values for a portion of 200 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
- 9 oz penne rigate (or 12.7 oz if you prefer)
- 2 bell peppers
- 6.3 oz canned tuna in oil
- 1 cucumber (or 'pagnottella' or 'barattiere' if you prefer)
- 10.6 oz cherry tomatoes (yellow and red)
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Saucepan
Steps
The first thing to do is to wash and cut in half the yellow and red tomatoes and season them with a bit of extra virgin olive oil
Boil the penne rigate in plenty of salted water.
Add to the tomatoes the ‘pagnottella’ or if you prefer the cucumber or ‘barattiere’, cut into pieces
Drain the pasta, place it in a bowl, add a bit of extra virgin olive oil to prevent it from sticking, and let it cool well
In another bowl, pour the bell peppers that must be previously roasted, peeled, and cut into strips. Season with extra virgin olive oil
salt
and add to the rest of the dressing.
Add the well-drained tuna
and finally the cold pasta
