The cold pasta with tuna and tomatoes, easy and tasty, is a summer main dish that is quick to prepare and suitable for everyone, even those with little cooking experience. I made it just yesterday and it was gone in a flash! It’s a versatile recipe, perfect to enjoy immediately or to store in the fridge and take with you: to school, work, for a lunch break or even for a picnic or a day at the beach.
To make it, you only need a few ingredients: al dente cooked pasta, fresh cherry tomatoes, tuna, a bit of onion, salt, pepper, and a drizzle of extra virgin olive oil. The result? A balanced, light yet tasty dish that pleases everyone at the table.
If you love fresh and quick recipes, I recommend trying also cold pasta with ricotta and tomatoes, another simple idea perfect for summer!
Before moving on to the recipe, I remind you of other ideas for the lunch break
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 272.30 (Kcal)
- Carbohydrates 31.25 (g) of which sugars 5.73 (g)
- Proteins 14.23 (g)
- Fat 10.16 (g) of which saturated 2.35 (g)of which unsaturated 2.28 (g)
- Fibers 2.49 (g)
- Sodium 731.17 (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 pasta (short)
- 5 oz cherry tomatoes
- 1 can tuna
- 1/4 onion
- salt
- pepper
- 1 drizzle extra virgin olive oil
- to taste parsley (or basil)
Tools
- 1 Bowl
Preparation
Preparing this cold pasta is really easy. First, cook the pasta al dente, following the instructions on the package. Meanwhile, wash the cherry tomatoes well and cut them into quite small pieces, at least into quarters, so they blend better with the seasoning.
When the pasta is ready, drain it and let it cool for a few minutes. At this point, add the cherry tomatoes and the tuna with all the oil from the can.
Season everything with a pinch of salt, a grind of pepper, and a drizzle of extra virgin olive oil. If you like, you can also add some fresh basil or parsley leaves to give an extra touch of fragrance and color.
NOTES
This cold pasta is delicious even the next day, so you can make it in advance and store it in the fridge for one or two days, well closed in an airtight container. If you want to make it even richer, you can add some black or green olives sliced into rings, some cubes of fresh cheese (like mozzarella or feta), or capers for a more distinct taste. Instead of tuna, you can also use canned salmon or leftover grilled chicken, cut into pieces. And if you don’t like raw onion, you can replace it with some sweet red onion or leave it out altogether. In short, it’s a basic recipe that can be personalized in many ways, always with simple ingredients accessible to everyone!
If you liked the recipe or have questions, do not hesitate to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
What type of pasta is best to use?
Short formats like fusilli, farfalle, penne, or shells are perfect. The important thing is to cook it al dente, so it doesn’t break and stays firm even after resting in the fridge.
Can I prepare it in advance?
Yes, this cold pasta is perfect to make in advance. You can store it in the refrigerator for 1-2 days in a well-sealed container. I recommend taking it out a few minutes before serving, so it returns to room temperature and will be even tastier.
