Colorful pasta salad with tuna

Name: Colorful pasta salad with tuna - Fabiana I.
Ingredients: Colored feathers (I put half a pack) 1 box of corn 1 red onion 2 cans of tuna olive oil salt balsamic vinegar or lemon juice

Pasta/Pizza - Colorful pasta salad with tuna by Fabiana I. - Recipia

Colorful pasta salad with tuna is the kind of recipe I whip up when I have a lot of ingredients in the fridge and want something quick without too much hassle. I often make it when I have half a pack of pasta left and find a can of tuna handy. It’s perfect for weekday meals when you need something filling but don’t want to spend too much time in the kitchen. Quick Info Total time: about 20-25 minutes Preparation time: 10 minutes Cooking time: 10-12 minutes (for pasta) Servings: 3-4 people Difficulty: easy Recipe type: quick salad, for lunch or dinner Ingredients half a pack of colorful penne (about 250 g) 1 can of canned corn (about 150-170 g drained) 1 small red onion 2 cans of tuna in its own juice or oil (about 160 g each) olive oil (to taste, 1-2 tablespoons) salt balsamic vinegar or lemon juice, to taste Instructions 1. Cook the pasta in salted water according to the package instructions. Usually, 10-12 minutes is enough for them to be cooked but still al dente. 2. Once the pasta is ready, drain it in a colander and rinse well with cold water. This step stops the cooking process and helps prevent them from sticking together. 3. Place the cooled pasta in a large bowl. 4. Add the drained corn, finely chopped red onion, and tuna from the can, without the liquid. 5. Drizzle with 1-2 tablespoons of olive oil and season with salt to taste. 6. Finally, add balsamic vinegar or lemon juice, depending on your preference. Gently mix everything to avoid breaking the pasta. 7. If you feel like it or have some leftover in the fridge, you can also add other ingredients: cheese cubes, sliced apples or pineapple, cherry tomatoes, sliced cucumbers. Why I make this recipe often It’s one of the simplest tuna pasta salads I can prepare anytime, especially since it doesn’t require fancy ingredients. I love that it can be adapted based on what I have on hand. I can take it to the office or make it for dinner when I don’t want to cook something complicated. Tips and Variations Tips 1. Don’t let the pasta cool too much before adding the other ingredients; otherwise, they can become sticky. 2. If the tuna is in oil, you can reduce the amount of oil added at the end. 3. For a fresher taste, you can add herbs at the end: parsley or dill. Substitutions 1. Colorful penne can be replaced with any other short pasta shape: fusilli, farfalle, spirals. 2. If you don’t have red onion, you can use white or green onion. 3. Balsamic vinegar can be swapped with lemon juice, depending on what you have or prefer. Variations 1. You can add cheese cubes, like feta or soft cheese. 2. For a fruitier taste, you can also add a bit of pineapple or diced apple. 3. Raw vegetables like cherry tomatoes and cucumbers add an extra freshness. Serving Ideas 1. The salad is great as a main dish, but it also works as a side for a barbecue or other cold dishes. 2. It can be packed for the office or on trips. 3. You can serve it simply, perhaps with some toasted bread on the side. Frequently Asked Questions 1. Can I use a different type of pasta? Yes, any short pasta shape works – spirals, bow ties, fusilli, or even whole grain pasta. 2. What type of tuna is best? Both oil-packed and tuna in water are fine. If using oil-packed tuna, you can add less oil at the end. 3. Can the salad be made without corn? Yes, it’s not mandatory. You can add other vegetables of your choice – for example, bell peppers, peas, or even chickpeas. 4. Does the salad need to be eaten immediately, or can it be stored in the fridge? It can be kept in the fridge for a few hours, but it’s best on the day it’s made, so the pasta doesn’t become too hard. 5. Can I add mayonnaise? It’s not in the basic recipe, but if you want a creamier taste, you can add a little mayonnaise. Nutritional Values These values are estimates for one serving (out of 4): Calories: 320-350 kcal Protein: 19-22 g Carbohydrates: 42-45 g Fat: 7-9 g The value may vary depending on the type of tuna, the amount of oil, or other additions. The salad is quite balanced, with protein from the tuna and carbohydrates from the pasta. Storage and Reheating The tuna pasta salad keeps well in the fridge for up to 24 hours in a covered container. The pasta may absorb the liquid and become harder if it sits too long, but if needed, you can add a bit of oil or lemon juice before serving. Reheating is not recommended – it’s best enjoyed cold, straight from the fridge.

Colorful pasta salad with tuna

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