The pasta salad with pesto, tuna, cherry tomatoes, and olives light is a fresh and fragrant cold pasta salad with pesto and tuna.
Quick: the only thing to cook is the pasta, the rest is to be added raw!
It’s important to know that canned tuna in oil has a higher energy contribution than the fresh product due to the calories of the preserving liquid while the contribution in calories and noble fats remains unchanged.
To overcome this inconvenience, you can buy it in brine or drain it well and then season it with a drizzle of extra virgin olive oil.
Recently, I found a light canned tuna in the supermarket containing very little extra virgin olive oil and 60% less fat compared to the traditional product in olive oil, I find it excellent as it is more compact than the one preserved in brine.
As with other oil-preserved canned products, it is a product to be consumed occasionally.
The pasta salad with pesto, tuna, cherry tomatoes, and olives is a one-pot meal as it combines the characteristics that distinguish a balanced meal in a single serving.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 6 oz whole wheat fusilli
- to taste pesto (light basil)
- 1 pinch mixed peppercorns (with grinder)
- 2 canned tuna 2.1 oz (in brine or drained)
- to taste lemon juice
- to taste salted capers
- to taste cherry tomatoes
- 12 black olives in brine (pitted)
- to taste basil
Tools
- 1 Bowl or Salad Bowl
Preparation
Prepare a large bowl or salad bowl.
Cook the pasta, rinse it thoroughly under running water to cool it, and let it drain well.
Pour into the bowl:
• 1-2 cubes or 1-2 tablespoons of light basil pesto without cheese;
• the pasta;
grind the pepper and mix well.Break the tuna into pieces and add it to the pasta.
Drizzle with lemon juice and mix.Rinse and squeeze a handful of capers and chop them finely with a knife.
Wash the tomatoes thoroughly.
Cut and remove the stalk part if deemed necessary.
Cut each berry vertically in half or into quarters.Drain and rinse the olives.
Add to the pasta with pesto and tuna:
• capers;
• cherry tomatoes;
• olives;
and mix.Plate.
Grind a little more pepper and add basil leaves.Your pasta salad with pesto, tuna, cherry tomatoes, and olives is ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you can find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combination of foods indicated in your diet plan.
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