When the heat is on, Cold Pasta with Tuna and Pesto becomes truly ideal. Just the time to cook the pasta, and you’re done. Few ingredients, but lots of flavor, characterize this cold dish, which can be enjoyed as a first course, or ready to take away as a fresh single dish, maybe by the sea, or at the office. Usually, I prepare the pesto myself, but buying it ready-made can significantly reduce the time. Perhaps, once you have the chance, prepare a stock and freeze it in portions. Arugula and cherry tomatoes make this dish very fresh, but since they wither easily, add them to the pasta only shortly before serving. It will surely be appreciated by everyone, young and old.
Don’t like pesto made with basil? Then try my Celery and Almond Pesto
If you like cold pasta, don’t miss the recipes I suggest:
– Summer Pasta and Chickpeas
– Cold Pasta with Stir-fried Vegetables
– Bean Gazpacho with Shrimp
Find a short video on the preparation of the recipe on: Facebook Instagram and Pinterest
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 10.5 oz farfalle pasta
- 8.5 oz Tuna in oil
- 5.3 oz Genoese Pesto
- 1 clove Garlic
- 10 cherry tomatoes
- to taste arugula
- 1 lemon zest to taste
Tools
- 1 Bowl
- 1 Pot
- 1 Plastic wrap
How to Prepare Cold Pasta with Tuna and Pesto
To prepare Cold Pasta with Tuna and Pesto, organize your work surface with all the ingredients already measured.
In this way, you’ll have everything at hand, and you won’t forget any steps or ingredients.
Boil water, without salt, and cook the pasta.
Leave it al dente, and once drained, rinse it under cold water to stop the cooking.
Let it rest until it has completely cooled.
Place the pasta in a large bowl and add the tuna and the necessary amount of Genoese pesto.
Mix well, and taste to see if you need to adjust the seasoning.
Chop the cherry tomatoes and add them to the pasta.
Also add the arugula, after washing it thoroughly, unless it’s pre-washed.
Combine all the ingredients well and cover the container with plastic wrap.
Try to place it in contact with the pasta as much as possible, so the pasta on the surface doesn’t dry out.
Refrigerate it, and take it out when needed.
Serve your Cold Pasta with Tuna and Pesto, either at room temperature or cold from the fridge
Notes
Tips and Variations:
Cold Pasta with Tuna and Pesto can be kept safely for a few days in the refrigerator.
If you don’t like farfalle, you can use any short pasta you prefer.
I find this size is best because each bowtie is light and stretches the dish further.
I usually use only whole grain pasta, but on this occasion, I adapted to my guests’ preferences.
If you have the choice, only buy whole grain products because 0 and 00 flours are truly harmful.
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