The cold pasta season has arrived. With these temperatures, the less time we spend at the stove, the better. Today I prepared a cold pasta with zucchini, tuna, and cherry tomatoes. Delicious, I made a bit extra and we even ate it at the beach. Perfect to eat under the umbrella. I used whole wheat pasta, but you can use whatever type you prefer.
Here are some other ideas for delicious and easy-to-make cold pasta dishes.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 7 oz cherry tomatoes
- 1 zucchini
- 3 oz fresh tuna in oil
- to taste Oil & salt
- 12 oz whole wheat tortiglioni
Tools
- Bowl
- Saucepan
Steps
Wash the zucchini, dice it, and cook it in an air fryer with a little oil and salt for about 15 minutes at 392°F.
In a bowl, cut the cherry tomatoes in half and season them with oil and salt.
Add the zucchini.
Finally, add the tuna.
Boil the pasta in plenty of salted water for the time indicated on the package. Pour it over the zucchini mixture. Stir, let cool, and serve.
