How good is cold pasta to enjoy in the summer, when you really don’t feel like turning on the stove! Pasta salads can be prepared early in the morning when the sun is not yet very hot, stored in the fridge and taken out at lunchtime, to have them fresh and inviting ready to eat. Today I want to propose Pasta Salad with Tuna and Olives, a tasty dish with a lemon scent. That’s right, because in this recipe both the juice and the zest of the citrus are present. Naturally, needless to say, the lemons, of which the peel is used, must be organic, whether preparing desserts or savory dishes. The cold pasta with tuna and olives is appetizing and pleasant to taste. It can be taken to the office, to the beach, or enjoyed during a summer table on the terrace or in the garden with friends.
You can also read:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
- Energy 989.95 (Kcal)
- Carbohydrates 113.18 (g) of which sugars 4.70 (g)
- Proteins 42.20 (g)
- Fat 29.94 (g) of which saturated 3.49 (g)of which unsaturated 15.81 (g)
- Fibers 4.26 (g)
- Sodium 2,011.47 (mg)
Indicative values for a portion of 312 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta Salad with Tuna and Olives
- 10.5 oz farfalle
- 3.5 oz scamorza
- 7 oz tuna in oil (already drained)
- 4 tbsps olive oil
- 2.1 oz green olives in brine (pitted)
- 2.1 oz black olives in brine (pitted)
- 2.8 oz mushrooms in oil
- 1 lemon (organic)
- 1/2 red onion
- 1 bunch parsley
- to taste salt
What You Need for Pasta Salad with Tuna and Olives
- 1 Pot
- 1 Colander
- 1 Bowl
- 1 Wooden Spoon
- 1 Lemon Squeezer
- 1 Lemon Zester
Preparation of Pasta Salad with Tuna and Olives
To prepare the Pasta Salad with Tuna and Olives, start by cooking the pasta. Place a pot with plenty of water on the stove, add salt, and wait for it to boil.
Throw the pasta into the pot and stir often. I used farfalle, but any type of short pasta is fine.
Drain the pasta al dente and place it in a bowl that can hold it, along with all the other ingredients. If desired, it can be passed under a stream of cold water to cool it immediately.
Pour the oil over the pasta and mix, so that the farfalle do not stick together. Now, focus on preparing the dressing.
Drain the tuna oil and add the tuna to the pasta after crumbling it. Add the lemon juice.
Slice the black and green pitted olives into rings and add them to the pasta, along with the mushrooms in oil.
Peel the onion, dice it, chop the parsley, and throw these in as well. Season with freshly ground pepper and, if necessary, a pinch of salt.
Finally, add the scamorza cut into cubes. Finish the dish with a grating of lemon zest, which will add even more freshness and aroma to the pasta.
Mix all the ingredients well, cover the bowl with plastic wrap, and store in the fridge until it’s time to serve.
A moment before bringing the Pasta Salad with Tuna and Olives to the table, remove the plastic wrap and give it another good stir.
Enjoy your meal!
FAQ (Questions and Answers)
If there’s some left, how do I store it?
In the fridge in an airtight container for a day
Can I use a different pasta shape?
Sure, as long as it’s a short pasta.
Do I have to use all the ingredients for the dressing?
No, you can leave some out, add others of your liking or vary according to your tastes.
