Cold pasta salad with basil pesto and tuna: this recipe is a joker and a great classic of summer lunches. When even for us Sicilians it is too hot to eat a timbale of anelletti or a substantial parmigiana. The pasta salads, vegetables, fish or rice are indispensable in the kitchen. These are versatile and customizable recipes to taste with any type of ingredient. The pasta salad with pesto and tuna is really a great classic, as the traditional rice salad. Obviously for me it is essential the homemade pesto (simple to do, watch the recipe video). In addition to a high quality tuna in oil, preferably fillets and stored in glass.
Pasta salads: alternative
Pesta salad with pesto and tuna is a smart alternative to traditional PASTA WITH GENOESE PESTO, since it is prepared in advance and stored in the refrigerator very well for one or two days. If you like recipes with pesto, or you just prepared too much, Also try the’COLD SALAD WITH PESTO, DRIED TOMATOES AND CHEESE, the OMELETTE ROLLS WITH PESTO and the amazing LASAGNE WITH PESTO.
Sicilian alternatives to Genoese pesto, instead, are the PESTO ALLA TRAPANESE with almonds, tomatoes, garlic, also perfect for cold pasta recipes. Or the RED PESTO WITH DRIED TOMATOES AND COTTAGE CHEESE, which in my opinion is to be used preferably in hot dishes.
Store this pasta salad in the refrigerator, well covered with contact food film, and season it with a drizzle of extra virgin olive oil before serving, leaving it for 15 minutes at least at room temperature.
350 grams of pasta (rigatoni, Butterflies, Fusilli)
150 grams of homemade Genoese pesto
350 grams of tuna in oil
extra virgin olive oil, to taste
fresh basil, to taste
The recipe for cold pasta salad with pesto and tuna is very simple. But first you have to prepare homemade Genoese pesto: a very simple recipe, have a look at VIDEO RECIPE. I suggest you do it in abundance and store it in the refrigerator covering the surface with extra virgin olive oil, to use it in other recipes. Without homemade pesto this salad will not taste the same.
Boil the pasta in abound salted water and drain it very al dente, preserving a little' of cooking water that you will use to dilute the pesto. Season the pasta with a drizzle of extra virgin olive oil and put it on a wide tray, so that it cools down quickly.
When the cooking water will be cold, dilute the pesto so as to obtain a creamy emulsion. Season the pasta by adding a few leaves of fresh basil to taste. Add tuna: don't shred it too much. Mix well and store in the refrigerator, covered with plastic wrap.
Leave the pasta salad with pesto and tuna at room temperature for about 15 minutes before serving. Mix and, If necessary, serve with a drizzle of extra virgin olive oil. If you love crispy notes, you can add almonds, hazelnuts, pine nuts or pistachios lightly roasted. Bon appétit!