Pasta Salad.
Simple, fast, very tasty.
Pasta salad along with rice salad is the symbol dish of summer, fresh, simple and quick to prepare (even in advance), it’s perfect for any occasion whether it’s a family lunch, with friends, to take to the beach, for a picnic, at the office; with its colors and the mix of flavors that characterizes it and makes it unique; in every occasion, it always wins everyone over.
Everyone enriches the pasta salad with what they have in the fridge, according to their own taste, I almost always prepare it like this, this is the recipe that my mom used to make for me since I was little and it has stayed in my heart, this pasta salad for me is home, summer 🙂
Try it and you’ll see how good it is.
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 12 oz pasta (such as farfalle, wheels, salad pasta, fusilli, half rigatoni, etc…)
- 5.3 oz black olives (pitted)
- 3 hard-boiled eggs
- 5.3 oz mozzarella
- 5.3 oz sweet corn, canned, drained
- 5 cherry tomatoes
- 5.3 oz tuna in oil
- 3 leaves basil
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pot
- 1 Bowl
- 2 Bowls
- 1 Strainer
- 1 Wooden Spoon
Steps
Boil the eggs as indicated HERE.
Put a pot with plenty of water on the stove to cook the pasta.
While the water reaches a boil, let’s prepare the other ingredients.
Rinse the cherry tomatoes and cut them into cubes.
Put the diced cherry tomatoes in a bowl and season them with extra virgin olive oil, salt, and pepper, mix well and let them marinate like this.
Dice the mozzarella and let it drain in a strainer in the refrigerator.
Cut the olives into 2 or 3 parts.
Drain the corn.
Shell the hard-boiled eggs and cut them into cubes.
As soon as the pasta water reaches a boil, add the pasta, salt it, and cook it al dente (at least 1 minute less than indicated on the package).
Drain the pasta in a colander and immediately pass it under running water to cool it and stop the cooking.
Put the well-drained pasta in a large bowl, season it with a drizzle of extra virgin olive oil and mix well.
Now we can season it by adding the cherry tomatoes with their juice, the olives, the corn, start by giving a nice stir.
Also add the mozzarella, the eggs, and stir again.
Finally, add the crumbled tuna and the basil rinsed and torn at the moment, mix well to flavor everything, check the salt and add a grind of pepper.
Mix again.
The pasta salad is ready to be enjoyed…
If not consumed immediately, you can store it in the fridge.
For an even more delicious dish, you can add a couple of tablespoons of mayonnaise.
ENJOY YOUR MEAL!
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