How to prepare a perfect cold pasta salad for the summer with Sottaceti, tuna and olives

Cold salad of Sardinian dumplings with pickles, tuna and olives: and First cold summer dish and delicious prepared with the classic recipe of’RICE SALAD, but using short pasta. I chose these Sardinian sepia black gnocchi, But you can use any other short pasta format suitable for cold pasta salads: butterflies, casarecce, Fusilli.

Obviously, the pasta is the only thing you will need to Cook: within a riot of tuna in oil, more, gherkins and pickled onion, dried tomatoes, capers, white olives, or green or black. Is, In the end, both, so much fresh basil. It is prepared in 10 minutes and you can prepare the salad cold pasta'I in advance and keep it for several days in the refrigerator, closed in an airtight container. Is’ perfect comand fast lunch at home, to be brought to work and also to the Mare.

Cold salads of cereals and pasta: Recipes and ideas

The cold salads based on pasta, rice or cereals I'm a real jolly in summer, But if you want to vary, You can try cereal salads using spelled, orzo, grain. And even quinoa, amaranth and mile. For example, l’SUMMER SALAD WHEAT with gardener, tuna, Fresh olives and vegetables; that of Spelled with zucchini, PEPPERS AND TUNA: with the vegetables sautéed in a pan and a high quality glass tuna or l’OAT AND SWORDFISH SALAD ON TOMATO GAZPACHO: A creative recipe for a refined dinner even in summer.

If, on the other hand, you prefer the classic cold pasta summer salads, then don't miss the COLD PASTA WITH PESTO, GREEN BEANS, Celery and dried tomatoes, that WITH SALMON, CHERRY TOMATOES AND LEMON and l’VEGETARIAN COLD PASTA SALAD with confit tomatoes, Basil and mozzarella. And now I wish you a good day!

Sardinian dumplings salad with tuna, Olives and Sottaceti

Portions: 4 Preparation: 20 minutes Cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

300 g of gnocchetti sardi (or any other short pasta)

200 grams of tuna in oil, drained weight

40 grams of sweet corn

olive

fresh basil

10 dried tomatoes in oil

capers

pickled gherkins

Sottaceto onion

salt and pepper

2 sticks of celery

extra virgin olive oil

Procedure

Boil the pasta in plenty of salted water and drain it al dente. Season with a drizzle of extra virgin olive oil and allow it to cool at room temperature.

While the pasta cooks, drain the tuna from the oil and place it in a large bowl together with the corn. Clean the celery from filaments and cut into thin slices, chop the capers, chopped olives and do remove the kernels, cut into thin strips dried tomatoes and slice the gherkins.

Place all the pasta salad ingredients into the bowl, season with freshly ground black pepper, a drizzle of extra virgin olive oil and add some salt if necessary. So, Finely chop the Basil and distribute it on the dressing. When the pasta is at room temperature, add it to the sauce and mix well so that it is evenly distributed.

Leave to rest for at least an hour before serving, so that the flavors can blend. If you want to prepare it well in advance, store, covered with cling film, in the refrigerator. Remember to leave it for at least 30 minutes at room temperature and to season it with a drizzle of oil before serving it. Bon appétit!

Note

Combination: With this fresh and summery recipe we suggest to combine a beer. We chose the one produced by the brewery Ruby, in Sant'Antioco, in Sardinia. With this recipe we suggest "Lido", Bianca golden ale style, with a grade of 4,7% vol. It's a versatile beer, fresh, aromas of white fruit and with a well balanced taste the bitter note is pleasant and never pushy.