This pasta fredda (Italian tuna pasta salad) is flavorful and fresh. Loaded with tomatoes, tuna, artichokes, and olives, the recipe is very easy to make and is perfect for a quick and light lunch or dinner.
25-ozcans of tuna packed in olive oil(or 3 small cans)
10.5ozpearl mozzarelline(or mozarella cut into bites)
1lbcherry tomatoes(cut into quarters)
black olives(pitted)
roasted artichokes in olive oil(cut into chunks)
For dressing
3Tbspextra virgin olive oil
3Tbspwine vinegar
1tspchili flakes
¼tspsugar
1tspdried oregano
3tspchopped fresh herbs(parsley, basil, etc.)
salt and pepper(to taste)
Instructions
Prepare the dressing. Place extra virgin olive oil, vinegar, fresh herbs, oregano, sugar, salt, and pepper in a jar.
Close the lid and shake it until everything is emulsified. Set aside.
In a large pot with salted water cook your pasta al dente following the instructions in the package. Drain it (do not rinse it!) and place it in a large bowl.
Pour half of the dressing and toss to coat well. Allow pasta to cool down before continuing with the recipe.
Add tomatoes, artichokes, mozzarelline, and olives to the bowl.
Pour over the remaining dressing (give it a good shake first) and toss very well to coat everything. Adjust seasonings to taste.
Add tuna and mix gently. Serve immediately or cover and store in the fridge until it’s time to serve.
Notes
This salad can be served as a whole meal for 4 people or as a side dish for up to 8.
Do not add the ingredients to the hot pasta, especially the cheese, or they might get cooked and make a mess. Always allow the pasta to cool down.
Do not rinse the pasta, leaving a little bit of starch will make the other ingredients, like the dressing, stick better and make pasta fredda more flavorful!