The cold pasta with tuna and robiola is a simple, quick, and very tasty cold first course, a rich and appetizing summer recipe that is prepared in just a few minutes with few and simple ingredients. With this heat, the desire to cook is zero, but one must eat something, right? 😀 So, for lunch, I made this delicious cold pasta with tuna and robiola with red and yellow cherry tomatoes, arugula, and black olives, which served as a single dish and was loved by the whole family. It’s creamy and delicious, perfect to take to the beach, office, park, seaside, or wherever you want, and you can prepare the dressing while the pasta cooks!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 12 oz pasta
- 1 1/3 cups cherry tomatoes (I used red and yellow)
- 5 oz canned tuna in oil (drained weight)
- 3.5 oz robiola cheese
- 2 cups arugula
- 1 lemon
- 1 tbsp extra virgin olive oil
- to taste olives
- to taste basil
- to taste salt
- to taste black pepper
Steps
Cold pasta with tuna and robiola is very simple and quick to prepare. First, heat the water for the pasta, and then cook it in boiling salted water for the cooking time indicated on the package.
In a bowl, place the arugula (I tore it by hand), the drained tuna, chopped pitted olives, halved cherry tomatoes, torn basil, well-drained pasta cooked al dente, grated lemon zest and juice, oil, black pepper, robiola, and give a good stir to mix all the ingredients well.
Tips:
Cold pasta with tuna and robiola can be stored in the fridge for a couple of days. You can substitute robiola with stracchino, cream cheese, stracciatella, or another creamy cheese of your choice.
More cold pasta recipes HERE
