Pasta Fredda con Tonno

This pasta dish is fresh, vibrant, and full of flavor. Packed with tomatoes, tuna, artichokes, and olives, it’s super easy to put together and makes the perfect light lunch or dinner.

servings

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Prep 8

Cook 12

Total 20

Ingredients

14 oz pasta (macaroni, penne, farfalle, etc.)
2 5-oz cans of tuna packed in olive oil
10.5 oz pearl mozzarelline (or mozarella cut into bites)
1 lb cherry tomatoes (cut into quarters)
¼ cup black olives (pitted)
1 cup roasted artichokes in olive oil (cut into chunks)

For dressing

3 Tablespoons extra virgin olive oil
3 Tablespoons wine vinegar
1 teaspoons chili flakes
¼ teaspoons sugar
1 teaspoons dried oregano
3 teaspoons chopped fresh herbs (parsley, basil, etc.)
salt and pepper (to taste)

Instructions

Place extra virgin olive oil, vinegar, fresh herbs, oregano, sugar, salt, and pepper in a jar. Close thightly the lid and shake it until everything is emulsified. Set aside.
Cook your pasta according to the package instructions, drain it and add it to a large bowl.
Pour half of the dressing and toss to coat well. Let the pasta to reach room temperature before continuing.
Add tomatoes, artichokes, mozzarelline, and olives to the bowl.
Pour over the remaining dressing and toss very well to coat all ingredients. Adjust seasonings to taste.
Add tuna and mix gently. Serve immediately or cover and store in the fridge until it’s time to serve.

Tips & Notes

This salad works great as a full meal for 4, or as a side dish for up to 8.
Let the pasta cool before adding the cheese or it’ll melt and get messy.
And don’t rinse the pasta! That bit of starch helps the dressing cling and makes your dish extra flavorful.

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