How to Make Tuna Pasta Salad
If you are looking for an easy salad recipe, look no further than Tuna Pasta Salad. This recipe combines a mix of fresh, vegetables, tuna and mayo to create a delicious and satisfying dish. Moreover, you can enjoy this salad as a light lunch on the go or pack it for a picnic in the park.
Additionally, this dish is not only easy to make but also a great way to get your daily dose of veggies and protein.
Watch Tuna Pasta Salad video recipe:
How to Make TUNA PASTA SALAD Like an Italian
Vincenzo’s Top Tip To Make Tuna Pasta Salad
Use high-quality ingredients
To make the best salad, it is important to use high-quality ingredients. This includes using fresh vegetables, high-quality canned tuna, and a good quality mayonnaise.
Cook the pasta properly
Cook the pasta according to the instructions on the package, making sure to salt the water generously. Rinse the pasta with cold water after cooking to stop it from cooking further and to prevent it from becoming too sticky.
Chill the pasta before mixing
It is important to chill the cooked pasta before mixing it with the other ingredients. This helps to prevent the pasta from becoming too soft and mushy.
Tuna Pasta Salad
Print Recipe
Equipment
- 5L pot
- Sharp knife
- Large spoon for mixing
- Large salad bowl
- Colander
Ingredients
- 500 grams Fusilli pasta, 170z
- 370 grams Chunky Tuna in olive oil, normally 2 cans
- 1 Medium size can of corn
- 1 Large carrot, peeled
- 100 grams Mixed baby spinach and rocket leaves
- 2 tbsp Mayonnaise, you may want to add more!
- 2 handfuls Black pitted olives
- 2 pinches Dried herbs
- 2 pinches Rock salt
- Extra virgin olive oil, EVOO
- 4.5 L Water, approximately
Instructions
- Add 4.5L to your large pot on put it on the stove on high heat to boil.
- Once it begins to boil, add 2 pinches of rock salt and stir through. Then, add the fusilli pasta to the pot.
- Follow the cooking instructions on the packet of pasta for the cooking time.
- Cut the carrot into small cubes and slice each of the pitted olives in half.
- Make sure the baby spinach and rocket leaves are washed and left to the side to dry.
- Once the pasta is cooked, put the colander inside the sink and turn the cold water on (keep the tap to the side of the colander, not on top of it). This will help when you strain the pasta in the colander.
- After you have emptied the pot, rinse the pasta with the cold water to stop the cooking process and also to cool down the pasta. If you have time to wait, put this to the side and add extra virgin olive oil while it cools down so it doesn’t go dry and stick together.
- Once the pasta is cooled down, pour it into a large salad bowl.
- Add corn and salad and stir these through the pasta.
- Add tuna, olives, carrots and dried mixed herbs.
- Add a generous amount of extra virgin olive oil and 2 x tablespoons of mayonnaise.
- Stir the ingredients through really well, making sure you break down all the chunky pieces of tuna.
- Add another generous amount of mayonnaise (to your liking) and ensure there is enough extra virgin olive oil to keep the dish moist.
- Cover the bowl with cling wrap (Glad wrap) and place it in the fridge so it keeps cold and fresh.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Tuna Pasta Salad
This is a versatile dish that can be enjoyed in many different settings. It is best served in company, in a relaxed environment, so why not pack it inside a container, grab some disposable plates, and head out for a picnic?
This easy-to-make dish is perfect for outdoor gatherings and will satisfy your hunger while providing a delicious and nutritious meal. Additionally, if you’re planning a party at home, serving small portions of Tuna Pasta Salad as a starter or as a side dish is a great way to impress your guests.
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