Mediterranean cold pasta is a fresh and tasty first course to prepare on these sultry days when, after a day spent at the beach, hunger is not lacking but you don’t feel like cooking. The flavors that characterize this summer pasta are all typical Mediterranean flavors: black olives, cherry tomatoes, capers, and fresh basil! And with the addition of some tuna fillets and diced mozzarella, you have a fantastic single dish.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 12.3 oz pasta
- 1.5 cups cherry tomatoes
- 8.8 oz mozzarella
- 5.6 oz tuna (drained)
- 0.7 oz pitted olives (green and black)
- 1 tbsp pickled capers
- basil
- 1 clove garlic (if desired)
- extra virgin olive oil
- salt
Steps
Cut the cherry tomatoes into quarters and place them in a bowl. Add the pitted and chopped olives, capers, coarsely torn basil, crumbled tuna, diced mozzarella, and the garlic clove, which you will remove before adding the dressing to the pasta. Mix, adjust salt, and drizzle with plenty of extra virgin olive oil. Place the bowl in the refrigerator.
Cook the pasta, drain it al dente and run it under cold water to stop the cooking. Add a drizzle of extra virgin olive oil, a perfect trick for cold pasta because it prevents sticking and becoming gummy, and let it cool.
Once cold, add the dressing to the pasta. Mix and serve the Mediterranean cold pasta after letting it rest in the fridge for at least an hour. The longer it rests in the fridge, the more the aromas and flavors of its ingredients will be released!
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Notes
Also read the recipe for CHICKPEA AND TUNA SALAD or go back to the HOME to read other recipes.
