Culy Basics: (cold) pasta salad with tuna
A good tuna pasta salad is indispensable in the summer. After all, pasta salads are perfect for a sunny picnic, but also as an easy weeknight meal. This cold pasta salad is filled with tuna, celery, peas, green herbs, and lemon.
We love pasta salads because you can prepare them a day in advance. In fact, by making the salad a day earlier, the flavors blend well together. That is why we find this pasta salad even tastier the next day. So go for it!
Cold pasta salad with tuna
- We are using frozen peas. Therefore, we first place them briefly in a bowl of warm water to thaw them. Then drain them. If you are using fresh peas, heat a pan of plenty of salted water and blanch the peas for 4 to 7 minutes, or until al dente. Then drain the peas and place them in a bowl of ice water so that the peas do not overcook and remain a beautiful green color.
- Meanwhile, heat a pan of generously salted water over the heat and cook the orecchiette al dente in about 8 to 10 minutes (check the instructions on the packaging; it is better to have a little too much bite than too soft). Drain the pasta and reserve a cup of the pasta water. Stir some olive oil through the pasta and set aside while you continue making the pasta salad.
- Make the dressing while the pasta is cooking. Put the olive oil, mustard, grated garlic, lemon juice, and salt and pepper in a bowl and whisk the dressing together.
- Add the pasta to the dressing. Add the celery, dill, parsley, peas, and drained tuna. Mix the pasta salad well and, if necessary, add a little of the reserved cooking water to make the pasta nice and creamy.
- Divide the pasta salad among the plates and grate the zest of a lemon over them. Serve with an extra slice of lemon.