ReceptnaptárSalade de pâtes au thon et olives (pasta salad with tuna and olives)
The tuna and olive pasta salad is a quick, filling cold dish for French summer picnics. Mediterranean ingredients: tuna, olives, capers and tomatoes. It can be made ahead, which makes it a great packed lunch.
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Ingredients
Method
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- Cook the pasta in plenty of salted water for 1 minute less than the package directions (al dente), drain and rinse with cold water.
- Drain well and toss with 1 tablespoon of olive oil so it doesn't stick.
- Break the tuna into larger pieces, halve the tomatoes, slice the olives, and thinly slice the onion.
- Whisk together the olive oil, vinegar, salt and pepper.
- In a large bowl, combine the cooled pasta, tuna, olives, tomatoes, capers, onion and dressing.
- Scatter with fresh basil and chill at least 20 minutes. Serve cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rinse the pasta in cold water so it doesn't stick.
- Let it rest so the flavors combine.
- Add mozzarella or corn if you like.
- Keeps 2 days in the fridge.
Frequently asked questions
Can it be made ahead?
Yes, a day ahead, with the dressing.
Gluten-free?
With gluten-free pasta.
Similar recipes
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- Murcian Salad with Tuna and Egg (Ensalada murciana) · Spanish & Portuguese
- Potato Salad with Tuna and Crab Sticks (Ensalada de patata con atún y cangrejo) · Spanish & Portuguese
- Gratin de pâtes au thon (tuna and tomato pasta bake) · French
- Insalata di ceci e tonno (chickpea and tuna salad) · Italian
- Salade niçoise · French
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- Tielle sétoise (octopus and tomato pie from Sète)
- Tarbes salad with orange, walnuts and blue cheese
- Coquillettes gratinées (baked pasta shells with ham and cheese)
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