Cold pasta with tuna, tomatoes, and olives. A simple and quick first course to prepare. Perfect for everyday cooking.
The cold pasta with tuna, tomatoes, and olives is a simple and quick recipe. You can also make it in advance and eat it the next day. Perfect even for eating outside: at the office, at the beach, or on picnics.
Cold pasta is a classic of the summer season, it can be prepared quickly, and you can make it in many versions, using the ingredients you have at home.
Once ready, the cold pasta should be left in the refrigerator for at least two hours, this way it will be perfect, fresh, and delicious.
But let’s see right away how to prepare the cold pasta with tuna, tomatoes, and olives.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 5.64 oz pasta
- 3.53 oz cherry tomatoes
- 0.71 oz olives
- 2.65 oz canned tuna in oil (drained)
- to taste salt
- to taste extra virgin olive oil
Tools
- 2 Bowls
- 1 Spoon
- 1 High-sided saucepan
How to Prepare Cold Pasta with Tuna, Tomatoes, and Olives
Boil the pasta in plenty of salted water. Drain it and let it cool by running it under cold water.
Transfer the well-drained pasta into a bowl and season with olive oil.
In another bowl, put the cherry tomatoes cut into pieces. Adjust with salt and oil. If you like, you can add a few basil leaves. Add the olives and mix well with a spoon.
Pour the dressing into the bowl with the pasta. Add the well-drained and flaked tuna. Mix to season the pasta evenly.
Let it rest in the refrigerator for about two hours.
Before serving, you can add another drizzle of oil.
Help yourself.
Storage
The cold pasta with tuna, tomatoes, and olives can be stored in the refrigerator for a couple of days. Cover it with plastic wrap or put it in an airtight container.
