The cold pasta with grilled vegetables and tuna is a complete, light, and healthy meal. Ideal for the hot season, it can also be prepared a day in advance. To make this dish tastier, you can prepare marinated grilled vegetables, making them more flavorful and appetizing.
Discover also other cold pasta recipes:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 1 Hour 30 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 zucchini
- 2 bell peppers
- 1 round eggplant
- 1 clove garlic
- 3.38 tbsp extra virgin olive oil
- 4 leaves basil
- salt
- 8.8 oz tuna in oil
- 10.58 pasta
Tools
- 1 Grill plate
- 1 Pot
- 1 Knife
- 2 Bowls
Steps
Wash the vegetables and slice them thinly, about 1/8 inch excluding the bell peppers. In a bowl, pour the vinegar, oil, salt, and chopped garlic, and mix with a whisk
Preheat an electric grill and grill the bell peppers first.
Once ready, place them in a paper bag and let them cool. This makes them easier to peel.
While the bell peppers are cooling, grill the other vegetables.
Peel the bell peppers, remove the stem and inner seeds. Cut them into strips.
Season with oil, salt, pepper, and the garlic clove cut in half.
Let it marinate for 1 hour.
Cook the pasta in plenty of salted water, drain, and cool it under cold water.
Transfer it to a bowl and add the grilled vegetables, removing the garlic.
Add the drained tuna and mix.
Let it rest for 30 minutes and serve with fresh chopped basil.
Tips
Cold pasta with grilled vegetables and tuna can be stored for 2 days in the refrigerator.
Tuna can be replaced with mackerel or salmon.
To make the dish vegetarian, you can add primo sale or feta cubes, or mozzarella balls.
First courses with vegetables
Pasta with eggplant and pistachio pesto
Ciriole with zucchini and pine nuts
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