Ciao Bellos & Bellas! I hope you’re all enjoying this beautiful sunny weather. Summer is here! With that I thought it was high time I posted a pasta salad recipe perfect for the heat or even better, a picnic.
If you saw me on CTV Morning Live welcome to the Blog, and to the Famiglia! I have some exciting news to share with all my readers. I’ll be appearing as part of the Cast of NBC’s & CTV’s series Trial & Error starring Kristin Chenoweth! The show premieres Thursday, July 19th north and south of the border. I begin appearing regularly in episode 5 so keep your eyes open for my own brand of physical comedy. Now on to the recipe!
I have been blessed to spend 5 summers in Italy over my life. It was an amazing time filled with festivals, music, food & trips to the beach. One of the dishes I remember best from these visits were the cold Salads. These salads were made with cold rice or pasta and were filling, yet light.
A definite advantage to these dishes is that the only thing that requires cooking is the pasta or rice which, when it’s 35 degrees Celsius outside, is a blessing. Below is my version of Insalata di Pasta Italiana or Italian Pasta Salad! You can make it ahead of time and take it on a picnic (keep it packed in a cooler with ice for safety.)
I hope you enjoy me sharing my recipes & stories with you and all I ask in return is that you like, comment, share and most importantly never forget to #EatwithoseyouLove TM
Buon Appetitio Tutti,
Pasta Boy Peter
Join me for a Pasta Class August 2019
Insalata di Pasta Italiana – Italian Pasta Salad Recipe
Feeds 2 to 3 people
Ingredients:
250 grams of short pasta (I like using Orechietti or Farfalle)
1 Can of Solid White Tuna (preferably packed in Olive Oil)
2 Stalks of Celery cut into bite size pieces
12 to 15 Cherry Tomatoes sliced in half, or quarters if they are large (Save any juices for your salad)
Olives pitted and sliced into bite size pieces. Any olive will do, but I like Black Olives best for this dish.
5 Leaves of Basil
3 TBSP of Extra Virgin Olive Oil (reduce the Olive Oil slightly if the Tuna is packed in Oil)
1 TBSP Red or White Wine Vinegar (You can also substitute Lemon Juice)
Salt and Pepper to taste
Preparation:
This dish tastes better if prepared ahead of time and allowed to sit in the fridge allowing the flavours to meld.
Boil 4 litres of Water for the pasta. Salt the water with 1 TBSP of Sea Salt. Cook your pasta until it is Al Dente.
Strain out the past and immediately rinse it with cold water, or submerse it in ice water, until it is cold.
Toss it with a drop of olive oil to prevent sticking and set it aside. (If you’re preparing this dish later in the day make sure to refrigerate your pasta after cooling it)
In a large mixing bowl add a can of Tuna and break it into small chunks. Make sure to add the oil from the can if it is packed in Olive Oil.
Add in your Tomatoes and their juices, the celery slices, and the olives.
Tear in 3 to 4 of the large leaves of Basil.
Add in your remaining olive oil, and the vinegar.
Add your pasta to the mixing bowl and toss everything together thoroughly.
Taste. Season with Salt, Pepper & more Olive Oil and Vinegar as you see fit.
Finish with a garnish of some more basil and serve the is pasta salad recipe for Lunch, Dinner or pack it in a cooler with ice to take on a picnic. Now go and #EatwithoseyouLove TM
PS
My public cooking classes will begin again in late September. Currently I’m booking private in home Italian Kitchen Parties into late August, and early September. Contact me for details, or join my Newsletter to be the first to know when registration starts.
Copyright 2018
Pasta Boy Peter