Cold pasta salad with vegetables and tuna.
With the arrival of the warm season, we all need to enjoy complete and substantial cold dishes.
Indeed, we have very little time and little desire to stand in front of the stove, so with a single dish, we can satisfy the family nutritionally and completely.
That’s why today I prepared this beautiful cold pasta salad with vegetables and tuna, a complete and light dish.
In the cold pasta salad with vegetables and tuna, there is the right amount of carbohydrates, the right proteins, few fats, and lots of vegetables, including tomatoes and arugula, and
if you like, you can also add plenty of basil.
Thought for you:
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 347.00 (Kcal)
- Carbohydrates 28.65 (g) of which sugars 7.76 (g)
- Proteins 19.63 (g)
- Fat 17.20 (g) of which saturated 2.78 (g)of which unsaturated 5.27 (g)
- Fibers 2.45 (g)
- Sodium 671.15 (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
Let’s do the shopping
- 2 cups pasta (bow ties, casarecce, or fusilli)
- 3/4 cup black olives (pitted)
- 2 cups cherry tomatoes
- 7 oz canned tuna in oil
- 4 tbsp sweet corn, canned, drained (optional)
- 3 tbsp extra virgin olive oil
- to taste salt
A look at health
Tools
What we need for
- 1 Knife
- 1 Pot
- 1 Colander
- 1 Bowl large
Steps
To make
The first thing is to put the water for the pasta on the heat.
Choose a shape that holds well in cooking, then once drained, very al dente, you need to cool it with plenty of cold water.
In the meantime, while the pasta is cooking or cooling, let’s prepare this nice big salad:
Wash and then cut the cherry tomatoes
Open the tuna cans and let them drain.
I use my homemade red tuna preserve, click here to see how I make it at home.
Pit the olives and add them to the bowl. I also make these at home, click here.
Add the corn if you are not diabetic.
Do not add the arugula immediately, otherwise, it wilts.
Dress this salad with olive oil, salt, oregano, and a pinch of pepper to your liking.
If you like, or if you simply want to enrich this dish, you can also add parmesan shavings or hard-boiled eggs.
When the pasta has cooled, add it to the salad you prepared and mix.
The last step before serving is to add the arugula and basil.Indeed, do not add them beforehand, otherwise, if you prepare the pasta some time before serving, the green vegetables turn dark.
Serve Cold Pasta Salad with Vegetables and Tuna, just chilled or store in the fridge until needed.
Cold pasta salad with vegetables and tuna can be stored in the fridge for up to 2 days.
FAQ (Frequently Asked Questions)
Cold Pasta Salad with Vegetables and Tuna
Can I change the type of pasta?
Yes, you can also use bow ties or casarecce.
Can I change the vegetables?
Yes, you can add any vegetables you like. Marinated zucchini are excellent click here to see the recipe
Can I add this pesto recipe?
Yes, here’s a recipe for cold pasta with pesto
