These Cold Farfalle with Tuna and Air Fryer Grilled Zucchini are amazing! Summer has arrived, bringing the heat that leads us to enjoy fresh meals, trying to use the oven and stove as little as possible. But… we still need to eat and vary our diet as much as possible, especially as experts recommend fruits and vegetables. Not all vegetables can be eaten raw, or we prefer them cooked… that’s where the Air Fryer comes to the rescue, emitting less heat than an oven, which also needs preheating, and offering faster and quicker cooking times. So today, I’m proposing this truly tasty and fresh first course: Farfalle with Tuna and Air Fryer Grilled Zucchini.

The Cold Farfalle with Tuna and Grilled Zucchini can be prepared in advance because they are ideal to enjoy cold. You just need to cook the pasta and zucchinis; everything else like tuna, capers, dried tomatoes, and olives is added afterward. This recipe is really delicious, and in my family, it has become the ultimate summer dish due to its goodness, balanced, and fresh taste… I always have to make a large quantity because it’s never enough! Try it, I’m sure it will win over the whole family. Let me know!

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Cold Farfalle with Tuna and Air Fryer Grilled Zucchini

Difficulty: Very easy
Cost: Very cheap
Rest time: 3 Hours
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Air Frying, Griddle, Grill
Cuisine: Italian
Seasonality: Spring, Summer, Summer

Ingredients

Ingredients for 4 servings

9 oz farfalle (or penne)
3 zucchini
4 sun-dried tomatoes in oil
2.5 taggiasca olives (pitted)
3.5 oz canned tuna (filets)
0.5 oz salted capers
1 bunch chopped parsley
to taste extra virgin olive oil (fresh)
salt and pepper

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Tools

What you need to prepare Cold Farfalle with Tuna and Zucchini

1 Air Fryer
1 Brush silicone
1 Pot
1 Cutting Board
1 Knife
2 Bowls

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Steps

Start by preparing the zucchini: wash them, dry them, and trim the ends
On a cutting board, slice them lengthwise, not too thin
Grease the baking tray or grill and brush all slices on both sides with olive oil.
While the zucchini are cooking, desalinate the capers in water for 10 minutes, then rinse them to remove the salt and squeeze dry.
You can also start cooking the pasta: bring a pot of salted water to a boil and cook the farfalle according to the package instructions. Once ready, drain and transfer them into a bowl, add a drizzle of olive oil, mix to prevent sticking, and let them cool to room temperature
Grill at 464°F for 6 minutes, turn all slices and continue for another 4 minutes
Once cooked, let them cool down a bit
Cut them into chunks and transfer them into a bowl
Wash and dry the parsley, chop it on a cutting board with a knife. Proceed by chopping the taggiasca olives, sun-dried tomatoes, and capers coarsely. Combine all ingredients in the bowl with grilled zucchini, add well-drained tuna, season with extra virgin olive oil, salt, and pepper. Mix and blend well
Now you can combine the dressing with the pasta, mixing well and adding more oil if needed, and adjust salt. Cover the pasta with plastic wrap and place it in the refrigerator for 2/3 hours or until ready to serve
Here is your plate of Cold Farfalle with Tuna and Grilled Zucchini ready! Take them out of the fridge 10 minutes before serving.
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