Fresh and quick cold pasta with zucchini and tuna, ready in just a few minutes, just the time to cook the pasta. It’s great cold from the fridge during hot weather, but in other seasons you can prepare it hot too, a flavorful dish to enjoy all year round, either as cold pasta or a pasta salad with pan-fried zucchini, delicious and light, and canned tuna that adds an extraordinary taste. You can also replace it with fresh shrimp, salmon, tuna, or swordfish to always bring something different and deliciously good to the table. Let’s see how to prepare it.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for quick and light cold pasta with tuna and zucchini
- 6 oz mezzi rigatoni
- 1 zucchini
- 2 oz tuna in olive oil
- to taste cherry tomatoes
- to taste olive oil
- 1 clove of garlic
- to taste herbs
Tools for preparing cold pasta
- 1 Pot
- 1 Colander
- 1 Bowl
- 1 Pan
- 1 Cutting board
- 1 Knife
Steps to prepare cold pasta with tuna and zucchini
Let’s immediately put the water on the stove to cook the pasta. Bring it to a boil, add the pasta, salt, and cook until al dente. Drain and place it in a bowl with a tablespoon of olive oil and mix it.
While cooking the pasta, wash a zucchini, cut the ends, slice it in half lengthwise, slice thinly, and cook in a pan with a tablespoon of olive oil and a clove of garlic. Salt and cook covered over low heat, stirring if necessary. In 5-8 minutes, the zucchini will be ready. Turn off the heat and let cool. Season at the end of cooking with some herbs to taste, like thyme, fresh mint, or basil.
When the pasta and zucchini have cooled a bit, mix them together with the tuna, chop some cherry tomatoes and add them to our cold pasta. Give it a good stir and let it chill well in the fridge in a closed container.
Give it a good stir before serving our delicious cold pasta.
