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Recipe of Cold pasta with tuna
Recipe

Cold pasta with tuna

25 mins
15 mins
Low
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For a hot day, enjoy this salad of cold pasta with tuna, accompanied by an apricot vinaigrette that gives a sweet and very rich touch and contrasts very well with black olives.
Learn more about Ilse Castrejón

Ingredients

4 portions
  • 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 olive
  • 2 zucchini, cut with a peeler
  • 3 pinches salt
  • 2 pinches black 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 twigs basil, cool to decorate

Preparation

Cook the pasta in a pot with boiling water according to the package or until it is al dente. Drain and cool.
In a large bowl, combine all the ingredients of the salad and reserve.
For the vinaigrette, mix all the ingredients until they are incorporated.
Add the vinaigrette to the salad and rectify seasoning.
Garnish with basil leaves.

PRESENTATION

Serve in a salad bowl with a side vinaigrette and garnish with fresh basil leaves.

TIPS

Drain the pasta and pass it through cold water to prevent it from continuing to cook and melt when adding the vinaigrette.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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