Pasta salad

Name: Pasta salad - Marilena E.
Ingredients: 400 g pasta; 80 g olives; 2 eggs; boiled corn kernels; 1 can of tuna; 5 cherry tomatoes; 1 small bell pepper; 150 g cheese of your choice; olive oil or mayonnaise

Pasta/Pizza - Pasta salad by Marilena E. - Recipia

When I don't have much time to spend in the kitchen, I make this pasta salad. It's the kind of dish you can prepare quickly without constantly watching the clock. I usually make it when I want something filling but don't want to heat up the whole house with the stove. I've tried it with various types of cheese and pasta, and it always turns out fine as long as I stick to the main quantities. Quick Info Total time: about 25-30 minutes, depending on how quickly I boil the pasta and eggs. Servings: 4 Difficulty: easy Recipe type: pasta salad, quick, suitable for lunch or dinner Ingredients 400 g pasta (I usually use penne or fusilli, but it doesn't matter much) 80 g olives (black or green, according to preference) 2 eggs cooked corn kernels (one or two tablespoons, just enough for texture, not too much) 1 can of tuna (in its own juice or oil, well drained) 5 cherry tomatoes 1 small pepper (red or yellow, depending on what I have on hand) 150 g cheese of choice (telemea, feta, cheese, all work well) olive oil or mayonnaise, to taste (one or two tablespoons, depending on how creamy I want the salad) Preparation Method 1. Boil the pasta in salted water according to the package instructions. At the same time, hard-boil the eggs for about 8-10 minutes. 2. Dice the pepper into small cubes. Cut the cherry tomatoes into chunks, not too small. 3. Once the pasta is done, drain it and quickly rinse it under cold water to prevent sticking and cool it down a bit. 4. Peel the boiled eggs and cut them into pieces. 5. In a large bowl, combine the cooked and cooled pasta, then add the well-drained tuna, olives, corn kernels, pepper, eggs, cubed cheese, and tomatoes. 6. Finally, drizzle olive oil or add mayonnaise, depending on your preference. Gently mix everything together to avoid crushing the ingredients. Why I Make This Recipe Often It's quick, filling, and I don't need complicated ingredients. I can adapt it based on what I have in the fridge. It can be served immediately or left in the fridge for a few hours if I want it cold. Tips and Variations Tips If you use short pasta, the salad mixes more easily. Don't add too much mayonnaise or oil at the start. It's better to add gradually and taste. Let the salad sit for 10 minutes before serving to allow the flavors to meld. If using olives with pits, be sure to remove them. Substitutions The pasta can be any type you have on hand, short or spiral. The cheese can be telemea, feta, cheese, or anything you have in the fridge. The olives can be black or green, or you can omit them if you don't like them. The canned tuna can be replaced with boiled or smoked chicken breast if you want something different. Variations You can add cooked corn instead of corn kernels if you don't have any on hand. If you want more vegetables, you can include diced cucumber or finely chopped green onions. For a lighter version, use only olive oil, without mayonnaise. Serving Ideas The pasta salad works well as a main dish for lunch or dinner, especially in the summer. It can be packed in a container and taken to work or on trips. It can also be served as a side dish alongside cold cuts or grilled meat. Frequently Asked Questions What type of pasta is best for this salad? I usually use penne or fusilli because they don't stick and mix well with the other ingredients. Short pasta holds up well during mixing. Can I make the salad with tuna in oil? Yes, but drain the tuna well before adding it. If you use tuna in oil, I usually don’t add extra olive oil. Can the salad be made without eggs? Yes, if you don’t want eggs or don’t have any, you can skip them. It won't affect the final consistency, just slightly reduces the protein content. Can I substitute the cheese with something else? The cheese adds flavor and texture. You can use any firmer cheese or even small pieces of mozzarella if you have it. Does the salad keep well in the fridge? Yes, you can store it for 1-2 days in a sealed container. I don’t recommend keeping it longer because the tomatoes and eggs change texture over time. Nutritional Values Estimate per serving (out of 4): Approximate calories: 450-500 kcal Protein: 25-30 g Carbohydrates: 45-50 g Fats: 15-20 g (depending on how much oil or mayonnaise you use) These values are approximate and can vary based on the type of cheese, pasta, and amount of dressing. Storage and Reheating This salad keeps well in the fridge in a sealed container for 1-2 days. It doesn’t need reheating and is served cold. If it has been in the fridge, give it a gentle stir before serving. If you see liquid at the bottom, drain it. I don’t recommend keeping it for more than two days because the vegetables soften.

Preparation

Boil the pasta and eggs. In a bowl, place the cooked pasta, add the olives, tuna, bell pepper, eggs, cheese, and diced tomatoes. Add olive oil or mayonnaise. The choice is yours.

Pasta salad

Preparation

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