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Tuna Pasta Salad with zucchini is a simple and delicious first course, excellent to be enjoyed cold, because in these hot days it is really impossible to get close to the stove, especially during the hottest hours. So green light to dishes to be prepared in advance and to be enjoyed cold, even directly under an umbrella or by the beach, and if there are also some good vegetables it is just ideal.
Tuna Pasta Salad is really a summer must, at least in my house, everyone likes it, itโs ready in a flash, itโs fresh, it can be made in advance, in short, itโs a summer dish par excellence.
This one that I prepare is the base, from the recipe then many variations can be born with the addition of other ingredients: dried tomatoes, anchovies, capers, basil, fresh tomatoes, fresh cheese like stracchino etc, in short, the most important thing is that must like it!
For its preparation you need good ingredients, Iโm talking about a good tuna, perhaps in olive oil or even better extra virgin olive oil, and freshly picked courgettes (zucchini).
As for the pasta, you can choose the shape you want, I had farfalle to use, when itโs hot I always try not to stock up and finish what I have, itโs important to cook it, leave it behind by 3 or 4 minutes compared to the times indicated on the package.
Letโs see together how to prepare it!
Partanna Sicilian Extra Virgin Olive Oil is made with Nocellara del Belice olives also known as Castelvetrano Olives in Sicily, Italy
Tuna Pasta Salad
Description
If even during the summer you don't want to give up bringing a nice plate of pasta to the table, try the COLD TUNA AND ZUCCHINI PASTA; it is a very simple and extremely quick recipe to make that will allow you to savor a fresh and inviting first course, full of flavor and fragrant. The fresh taste of zucchini - combined with tuna - will give you the opportunity to stay light and be immediately ready to continue the working day (and not) even in the hottest months.
Ingredients
Instructions
Put a large saucepan on the stove with plenty of salted water and when the water is boiling, cook the farfalle pasta.
When the farfalle are cooked, drain well and then pass under cold water for about a minute in order to let cool down and stabilize the cooking.While the farfalle are cooking, cut the zucchini into small cubes and put them in pan with the extra virgin olive oil.
Cook for about 20 minutes until brown.
Add the cooked farfalle, cooked zucchini and tuna (after having drained the oil well) into a large bowl. Add some lemon zest and mix all the ingredients.
At this point, the cold pasta with tuna and zucchini will be ready to be enjoyed. Even better cold! Buon appetito!
Note
Refrigerate and consume within 3 days.
