Cold Pasta with Tuna

Ilse Castrejón
On a hot day, enjoy this cold pasta salad with tuna, accompanied by an apricot vinaigrette that adds a sweet and delicious touch and contrasts very well with the black olives.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups penne pasta, or short pasta
  • 4 cans canned tuna, drained (140 g)
  • 1 cup cherry tomato, cut in halves
  • 1/2 cups black olives
  • 2 zucchinis, sliced with a peeler
  • 3 pinches salt
  • 2 pinches pepper
  • 1 cup olive oil, for the vinaigrette
  • 1/2 cups white vinegar, for the vinaigrette
  • 1/2 cups orange juice, for the vinaigrette
  • 3 tablespoons apricot jam, for the vinaigrette
  • 1 pinch salt, for the vinaigrette
  • 2 sprigs basil, fresh for garnish
Preparation
25 mins
15 mins
Low
  • Cook the pasta in a pot of boiling water according to the package instructions or until al dente. Drain and cool.
  • In a large bowl, combine all the salad ingredients and set aside.
  • For the vinaigrette, mix all the ingredients until well combined.
  • Add the vinaigrette to the salad and adjust seasoning.
  • Garnish with fresh basil leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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