COLD PASTA SALAD WITH TUNA RECIPE

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Ingredients:

  • 350g of rifles (or any pasta of your choice, such as fusilli, penne, or farfalle)
  • 2 cans of tuna in oil (preferably good quality, drained)
  • 1 medium-sized onion (finely chopped)
  • 2 cloves of garlic (minced or finely chopped)
  • 200g of cherry tomatoes (halved or quartered, depending on size)
  • Olive oil (to taste, preferably extra virgin)
  • Fresh parsley (a handful, chopped, for garnish)
  • Salt and pepper (to taste)
  • 1 tbsp of red wine vinegar (optional, for added tang)
  • Lemon juice (optional, for freshness)
  • Capers (optional, for an extra briny touch)
  • Black olives (optional, to taste)
  • Mozzarella balls (optional, for added creaminess)

Method:

1. Prepare the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the 350g of rifles pasta (or your chosen pasta) to the boiling water.
  • Cook according to the package instructions until the pasta is al dente, usually about 10-12 minutes.
  • Once cooked, drain the pasta and immediately rinse it under cold water to stop the cooking process. This will also help cool it down for the salad.
  • Drain thoroughly and set aside in a large mixing bowl.

2. Prepare the Vegetables and Tuna:

  • While the pasta is cooling, finely chop the onion and garlic. You want the garlic pieces to be small, as they will provide a delicate flavor without overpowering the salad.
  • Wash and halve or quarter the cherry tomatoes. Set them aside.
  • Open the 2 cans of tuna in oil, and drain the oil, but be sure to reserve some oil for dressing the salad if needed. Flake the tuna with a fork into bite-sized pieces and add to the bowl with the cooled pasta.

3. Assemble the Salad:

  • In the bowl with the pasta and tuna, add the chopped onion, garlic, and cherry tomatoes. Stir gently to combine, being careful not to break the tuna too much.
  • If you like, you can also add some black olives or capers for additional flavor.

4. Season the Salad:

  • Drizzle 2-3 tbsp of olive oil over the salad. Start with less, and you can always add more if needed.
  • Add salt and pepper to taste. Remember that the tuna and olives might already be salty, so season gradually.
  • Squeeze the juice of half a lemon into the salad (optional) to brighten the flavors.
  • If you prefer a tangy kick, add 1 tbsp of red wine vinegar.

5. Optional Additions:

  • For added creaminess, you can stir in some small mozzarella balls (bocconcini or ciliegine) or a few spoonfuls of ricotta or cream cheese.
  • If you prefer a more herby flavor, mix in some freshly chopped parsley or even basil.

6. Chill the Salad:

  • After mixing all the ingredients, cover the bowl with plastic wrap or a lid.
  • Place the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together. This also helps the salad stay cool and refreshing when served.

7. Serve:

  • After chilling, give the salad a quick stir and taste it again to adjust the seasoning if necessary.
  • Serve the pasta salad cold, garnished with a sprinkle of fresh parsley or extra cherry tomatoes if desired.

Tips:

  • You can prep the salad a few hours in advance or even the night before, making it a great dish for parties or picnics.
  • Experiment with additional vegetables such as cucumbers, bell peppers, or even sweetcorn for more texture and color.
  • If you want to make it heartier, add some boiled eggs, grilled chicken, or even a handful of shredded cheese.

This Cold Pasta Salad with Tuna is simple, nutritious, and perfect for a quick lunch or dinner. Enjoy the fresh and tangy flavors!

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