Cold pasta, the ideal lunch or dinner when it’s hot or when we need to bring something delicious to eat at the beach, in the mountains, or at the office. The cold pasta with tuna and tomato is very easy, apart from cooking the pasta, nothing else needs to be cooked, and it’s flavorful and lemon-scented. Delicious and simple, it’s a must at my house when time is short. Let’s get to work and prepare the cold pasta with tuna and tomato together.
If you’re looking for more cold dish recipes, here’s some tasty ideas!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing cold pasta with tuna and tomato
- 11 oz pasta
- 5 oz drained canned tuna
- 1 cup cherry tomatoes
- A few leaves basil
- Half organic lemon zest
- 5 tbsps extra virgin olive oil
- to taste salt and pepper
Tools
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- Pot
Steps for preparing cold pasta with tuna and tomato
Boil the pasta in plenty of salted water. Drain it while it’s still al dente. Place it in a bowl, dress with extra virgin olive oil, and let it cool.
Meanwhile, wash the cherry tomatoes and cut them in half or quarters, depending on their size. Add them to the pasta. Drain the oil and add it to the pasta.
Slice the olives and enrich the pasta. Scent with fresh basil and some grated organic lemon zest. Dress with oil, salt, and pepper, mix, and let rest for an hour before serving.
Storage
You can store the pasta in the refrigerator in a closed container for two or three days.
