Fresh Pasta Salad

Ingredients

• 400 g Pasta (fusilli, penne or other) (Short pasta, cook al dente)
• 2 pcs Carrots (cut into small dice)
• 100 g Frozen peas (a small handful)
• 150 g Canned corn (drained)
• 50 g Pickles (thinly sliced)
• 50 g Pitted green olives (sliced)
• 200 g Cherry tomatoes (cut in half)
• 1 pcs Cucumber (diced)
• 6 pcs Radishes (sliced into rounds)
• 1 pcs Red onion (thinly sliced)
• 2 c. à s Fresh parsley (chopped)
• 200 g Canned tuna (drained, lightly flaked)
• 2 c. à s Lemon juice (juice of half a lemon)
• 3 c. à s Extra virgin olive oil (in a stream)
• 2 c. à s Mayonnaise (to lighten the sauce, you can reduce the amount)
• to taste Salt
• to taste Black pepper

Instructions

1. Cooking the pasta

   Bring a large pot of salted water to a boil, add the 400 g of pasta and cook al dente (about 10 min). Drain, rinse with cold water and let cool.

   Time: PT15M

   Temperature: boiling water

2. Cooking the carrots and peas

   While the pasta cooks, cut the carrots into dice, place them in a small pot of boiling water with the peas and cook 5‑7 min until tender. Drain and let cool.

   Time: PT10M

   Temperature: boiling water

3. Preparing fresh vegetables

   Cut the cherry tomatoes in half, slice the radishes, dice the cucumber, thinly slice the red onion, chop the parsley, slice the pickles and olives.

   Time: PT10M

4. Draining the tuna

   Open the tuna can, drain the liquid and lightly flake the tuna with a fork.

   Time: PT2M

5. Preparing the vinaigrette

   In a small bowl, squeeze the juice of half a lemon, add 3 c. à s olive oil, 2 c. à s mayonnaise, salt, pepper and whisk until a smooth emulsion forms.

   Time: PT5M

6. Assembling the salad

   In a large mixing bowl, combine the cooled pasta, carrots, peas, corn, tomatoes, cucumber, radishes, onion, pickles, olives, parsley and tuna. Pour the vinaigrette and gently mix with two wooden spoons.

   Time: PT5M

7. Refrigerate (optional)

   Cover the bowl and place in the refrigerator for at least 30 min before serving so the flavors meld.

   Time: PT30M

   Temperature: 4°C

8. Serve

   Transfer the salad into bowls or plates, optionally garnish with a sprig of parsley and enjoy.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

35 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Pasta (fusilli, penne or other): gluten-free pasta
• Instead of Carrots: zucchini
• Instead of Frozen peas: snow peas
• Instead of Canned corn: fresh corn
• Instead of Pickles: capers
• Instead of Pitted green olives: black olives
• Instead of Cherry tomatoes: regular tomatoes
• Instead of Cucumber: zucchini
• Instead of Radishes: red turnip
• Instead of Red onion: chives
• Instead of Fresh parsley: coriander
• Instead of Canned tuna: grilled chicken
• Instead of Lemon juice: apple cider vinegar
• Instead of Extra virgin olive oil: canola oil
• Instead of Mayonnaise: Greek yogurt

Equipment Needed

• Large pot
• Small pot
• Colander
• Cutting board
• Chef's knife
• Mixing bowl (salad bowl)
• Whisk
• Wooden spoon or spatula

Critical Steps — Do Not Skip

• Cooking pasta al dente
• Emulsifying the vinaigrette
• Letting the pasta cool before adding the sauce

Chef Tips from the Video

• Use colored pasta (red, green) for an even more attractive visual result.
• Add a few fresh basil leaves just before serving for an aromatic touch.
• If you like heat, incorporate a small pinch of Espelette pepper into the vinaigrette.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Not recommended, the texture of the pasta and fresh vegetables deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vinaigrette and keep it chilled in a small jar.
• Cut all vegetables the day before and keep them separate in airtight containers.
• Cook the pasta and let it cool completely before storing.