Pasta Salad with Tuna and Vegetables

In the summer, we often dont feel like cooking, but we also enjoy dishes that we can take with us to the beach, picnic, or work. For me, one of the favorite summer "to-go" dishes is pasta salad, where I add a little bit of everything. I present to you a recipe for pasta salad with tuna, bell pepper, corn, and spices, to which I add a touch of homemade olive oil. You can freely change the ingredients according to your taste and whats in your fridge.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, Macaroni

  • 0.5 piece Bell pepper, green, fresh

  • 0.5 piece Bell pepper, red, fresh

  • 1 piece Corn, yellow, in brine

  • 240 g Fish, tuna, in brine

  • 1 pod Garlic, fresh

  • pieces Radish

  • pieces Olives, black, in brine

  • 4 spoon Mayonnaise

  • 4 spoon Sour cream

  • pieces Salt, table

  • pieces Thyme, raw

  • 0.5 dl Oil, olive

Steps

  1. Cook the pasta (al dente) in a large amount of salted water, following the manufacturer's instructions. Drain the cooked pasta and do not rinse it with water. Let it cool.

  2. Meanwhile, clean and wash the bell pepper, then dice it. Slice the radishes and cut the olives into rings. In a large bowl, combine the cooled pasta, diced bell pepper, olives, drained tuna, corn, and pressed garlic. Add mayonnaise and sour cream, and season the salad with salt, pepper, spices, and olive oil.

  3. Store the pasta salad in the refrigerator for at least 2 hours (preferably overnight) before serving, so the flavors can blend well.

Nutrition Information (Per 100g)

  • Calories: 244.34 kcal
  • Fat: 6.22 g
    • Saturated Fat: 1.55 g
  • Carbohydrates: 32.23 g
    • Sugars: 1.87 g
  • Protein: 11.29 g
  • Fiber: 1.35 g

Advice

When we dont know how much to salt the water for cooking pasta, we follow the rule that it should be as salty as the sea. Not all salts are equally salty, and we dont always cook pasta in the same amount of water. Never rinse cooked pasta with water, as it loses its flavor. For salads, choose pasta shapes that hold all the ingredients and dressing well (e.g., fusilli or shells).