Sharing pasta salad has become trendy in recent years, a long-standing Italian tradition that has also been adopted by countries like the United States. Tasty and easy to prepare, today we’ll learn how to make the best tuna pasta salad. Nowadays, there are some dry pasta varieties on the market specifically designed for this type of dish. They even come in different colors, sizes, and shapes, which also serve as decoration. The secret is to...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Cook the pasta al dente, drain it well, and cool it down with a bit of cold water. Let it cool completely and set aside.
Place the cooled pasta in a serving dish.
Add the tuna (previously drained and flaked) and the cherry tomatoes (washed and halved). Mix well.
In a separate bowl, combine the chopped basil leaves and anchovy fillets. Add the lemon juice and plain yogurt.
Mix thoroughly until emulsified, then pour the dressing over the salad to season it.
Ensure the pasta is cooked al dente to maintain its texture in the salad.
For a more vibrant presentation, use multicolored pasta varieties.
Chill the salad for at least 30 minutes before serving to enhance the flavors.
Can I use a different type of pasta?
Yes, you can use any short pasta variety like penne, fusilli, or farfalle. Just ensure it is cooked al dente.
Can I substitute the anchovies?
If you don't like anchovies, you can omit them or replace them with capers for a similar salty flavor.
How long can I store this salad?
You can store the salad in an airtight container in the refrigerator for up to 2 days.
Can I make this salad dairy-free?
Yes, you can replace the plain yogurt with a dairy-free alternative or omit it entirely and adjust the dressing consistency with more lemon juice or olive oil.
What can I serve with this salad?
This salad pairs well with crusty bread or as a side dish to grilled chicken or fish.
