Pasta salad with tuna and vegetables is a great first course for the arrival of warmer days, a mix of vegetables, cheese, and good tuna fillets for this tasty dish that can be served either cold or warm.
It’s a colorful dish rich in many ingredients, light but also a complete one-dish meal.
The pasta salad is a very quick recipe, just the time to cook the pasta, the vegetables are used raw, cut into very thin julienne strips with a special tool, I used fusilli which hold their shape well, but you can also use another pasta shape.
It’s a convenient recipe because it can be prepared in advance, it can also be taken for lunch breaks at work or for your picnics.
For the preparation of the pasta, I used my homemade preserves like tuna fillets in oil ( click here for the recipe) and artichokes in oil ( click here for the recipe) but you can also use a good brand found in stores.
Naturally, according to your tastes, you can add, remove, or replace some ingredients with others.
Here’s how to prepare this very simple dish.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 3 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Pasta Salad with Tuna and Vegetables
- 5.3 oz Fusilli
- 1 carrot
- 1 zucchini
- 2 Tomatoes
- 2.8 oz Tuna in oil
- 3.5 oz Provola (or mozzarella)
- to taste Green olives in brine
- 6 Artichokes in oil
- 1.1 oz Arugula
- 1 drizzle Olive oil
- to taste Salt
- to taste Basil leaves
Tools
- Pot
- Pan
- Stovetop
- Knife
- Bowl
Preparation for Pasta Salad with Tuna and Vegetables
For the preparation of the pasta salad, start by boiling water for the pasta.
Meanwhile, thoroughly wash the vegetables, cut the carrots and zucchinis both round and julienne, the salad tomatoes, and the provola into small cubes, remove the pits from the olives and the stems from the arugula.Place everything in a bowl then add the tuna and artichokes.
When the water reaches a boil, pour in the pasta and once cooked, drain it al dente and rinse it under cold running water to stop the cooking and cool it down.
Mix with a drizzle of oil and let cool.
When the pasta is cold, mix well with the rest of the ingredients, finish with some fresh basil leaves, arugula, a pinch of salt, and a few drizzles of extra virgin olive oil.You can serve the pasta salad at room temperature or cold after resting in the fridge for about 30 minutes.
Tips and Variations
For this first course, you can use a different short pasta shape, according to your taste.
You can remove or add ingredients based on what you have at home.
Pasta salad keeps in the fridge for a maximum of one day.
For other recipes on SALADS click here!
For this first course, you can use a different short pasta shape, according to your taste.
You can remove or add ingredients based on what you have at home.
Pasta salad keeps in the fridge for a maximum of one day.
For other recipes on SALADS click here!
Questions and Answers
Can I replace the pasta with rice
You can use a salad rice, cook it al dente, drain it, then add the rest of the ingredients.
