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A refined pasta salad with tuna and red onion

A simple and refreshing pasta salad recipe that uses ingredients available in most kitchens, to save you from the unwanted trip to the store... Simple and easy to make yet very tasty!


* 1 lb. (500 g) Fusilli pasta (or your favorite short pasta)
* 1 can tuna, in oil
* 3 tablespoons dried tomato purée
* 3 tablespoons (50 g) dried tomatoes in olive oil
* 15 cherry tomatoes, halved
* 1 red onion
* 1 can sliced and pitted black olives
* a few basil leaves
* 4 tablespoons olive oil
* 2 tablespoons balsamic vinegar
* Salt and pepper

Cooking instructions:

1) In a bowl put the dried tomatoes pomace, with 4 tablespoons olive oil, oregano, the halved cherry tomatoes, dried tomatoes cut into small pieces, olives, capers, coarsely chopped (keep a few of these ingredients for garnish when serving), salt and pepper.

2) In a pot, cook the pasta in boiling salted water, following package instructions. Drain, and let them cool down.

3) Meanwhile, drain the tuna and flake it. Peel the red onion and slice it into thin strips, soak the onion slices ​​in cold water and leave them there for about 10 minutes, then discard the water and put the onions in the bowl.

4) Add all the remaining ingredients to the bowl; add more oil if desired, vinegar, some salt and pepper and gently mix. Sprinkle some chopped fresh basil, garnish with a few black olives on top and serve at room temperature.

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