A tasty pasta salad, simple and fresh, perfect for the hottest summer days… cold pasta with green beans and tuna is easy and quick to prepare, with boiled green beans, olives and basil. A flavorful and light first course, to serve for lunch or to bring to the office, because, like all cold pasta dishes, it can be prepared in advance. Try the recipe, and if you like, take a look at my collection of Summer Cold First Courses.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 306.62 (Kcal)
- Carbohydrates 30.68 (g) of which sugars 2.94 (g)
- Proteins 24.36 (g)
- Fat 9.60 (g) of which saturated 1.64 (g)of which unsaturated 5.11 (g)
- Fibers 3.94 (g)
- Sodium 742.19 (mg)
Indicative values for a portion of 300 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
- 5.6 oz pasta
- 7 oz green beans
- 4.4 oz tuna in oil (drained)
- 2 tablespoons Taggiasca olives
- basil
- mint (to taste)
- extra virgin olive oil
- salt
- pepper
Tools
- Pot
- Colander
- Bowl
Preparation
Clean the green beans by removing the ends and wash them well.
Boil them in slightly salted boiling water for about 15 minutes, or until tender to your liking. Drain and let them cool.
Drain the tuna from excess oil and break it into pieces, drain the olives from their oil (or brine).
Cook the pasta in salted boiling water for the necessary minutes, drain it, rinse it under a brief stream of cold water, and transfer it to a bowl.
Add the green beans, cut into pieces, season with a drizzle of oil, salt, and pepper.
Then add the tuna, olives, some basil leaves, and mint to taste.
Cold pasta with green beans and tuna is ready, you can serve it immediately, or let it rest in the fridge for 1-2 hours.
Tips and Notes
You can steam the green beans, instead of boiling them in water.
Use high-quality tuna, in my case, I chose jarred fillets in oil. If you want to lighten the dish, you can use tuna in water. You can also substitute it with mackerel or canned salmon.
FAQ
How can I enrich the dish?
You can add fresh or sun-dried cherry tomatoes, red onion, capers, diced feta cheese, or even sliced hard-boiled eggs.
How long does the pasta with green beans and tuna last?
You can keep it for one day in the refrigerator, sealed in a food container.
