Cold Tomato and Tuna Pasta

Here’s a simple and tasty recipe for a cold pasta with tomatoes and tuna, perfect for the warmer months or for a light lunch. The preparation is very quick and you’ll just need a few fresh ingredients on hand.

Ingredients

• 320 g short pasta (penne, farfalle, fusilli or another type of your choice)
• 200 g tuna in oil, drained
• 250 g cherry tomatoes
• 60 g pitted black olives
• 1 handful of fresh basil
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Lemon juice (optional)

Preparation

1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions to keep it al dente.
2. Meanwhile, wash the cherry tomatoes and cut them in half or quarters according to preference.
3. Drain the tuna and roughly flake it with a fork.
4. Slice the black olives into rounds or leave them whole if you prefer.
5. Wash and dry the basil leaves.
6. Once the pasta is cooked, drain it and rinse under cold running water to stop the cooking and keep it fresh.
7. In a large bowl, combine the cooled pasta, tuna, chopped tomatoes, olives, and basil torn by hand.
8. Season everything with extra virgin olive oil, salt and pepper to taste. If you want to add a touch of freshness, you can also squeeze some lemon juice.
9. Gently mix the ingredients to distribute the dressing evenly.
10. Refrigerate the pasta for at least half an hour before serving, so that the flavors blend well.

Fun Facts

Cold pasta is an ideal dish for summer days or outdoor picnics because it can be prepared in advance and taken with you. Tuna and tomatoes are a classic combination in Mediterranean cuisine, offering a perfect balance of flavors. Additionally, you can customize this pasta salad with other ingredients, such as chives, capers or peppers to further enrich the dish.