Cold pasta with avocado, tuna and cherry tomatoes, a pasta salad perfect for summer and great to take to the beach that I added to my collection of Quick summer pastas and also a Single Course that is tasty and nutritious.
When it’s too hot to stand at the stove during the hottest hours of the day, when you’re looking for an idea for a cold pasta to take to the beach, when you want to come home and find everything already ready, a tasty pasta salad is always the right solution. During summer, which this year arrived rather early in Sicily, I like to make pasta salads: I cook them in the morning when the air isn’t scorching yet and serve them nice and cool for lunch or even for dinner, and I also take them to the beach to enjoy on the sand.
The latest version I prepared is this cold orecchiette salad with avocado, tuna and cherry tomatoes to which I also added a little Tropea spring onion — a unique, fresh and delicious summer dish that everyone liked. Would you like to try it too? Follow me in the kitchen, we’ll make it together!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.1 lb pasta (I used fresh orecchiette (about 17.6 oz / 500 g))
- 1 avocado (large, ripe)
- 3 cups cherry tomatoes
- 1 lemon (juicy)
- 1 red spring onion
- 5.3 oz tuna in oil (drained (about one small can))
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Bowl
- 1 Pot
- 1 Cutting board
- 1 Knife
Steps
Cut the avocado in half, remove the pit and score both halves vertically and horizontally. Using a spoon, scoop out the flesh, place it in a bowl and season with salt, olive oil and lemon juice.
Rinse the cherry tomatoes and cut them into quarters, clean the spring onion (only if you like it) and slice it.
Cook the pasta and drain it al dente; rinse it well under running water to stop the cooking and remove excess starch, transfer it to a bowl, drizzle with a little oil and toss immediately.
Dress the pasta with the avocado, the drained tuna, the spring onion, the cherry tomatoes and mix.
The pasta is ready; you can eat it right away or store it in the refrigerator covered with plastic wrap and consume within 12 to 18 hours.
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