Salad with fusilli, tuna and zucchini
6 servings
30 minutes
Fusilli salad with tuna and zucchini is an embodiment of Mediterranean cuisine, combining the freshness of vegetables, the aroma of fragrant herbs, and the lightness of pasta. The Italian tradition of pairing pasta with seafood originated in coastal regions where locals added fish to cold salads, creating nutritious and refreshing dishes. The tenderness of tuna perfectly complements the crunchy zucchini and pepper, while olive oil with lemon juice adds a refined tang and velvety texture to the salad. Capers add a piquant note, while basil and parsley fill it with the aroma of sunny shores. This salad is an ideal choice for a light lunch or dinner, especially on a hot day when you want something filling but not heavy. It pairs excellently with white wine and crispy bread.
1
Boil the pasta in salted boiling water until cooked. Drain and cool.
- Fusilli pasta: 230 g
2
In a large bowl, mix the pasta, tuna (drained), diced zucchini and pepper, chopped tomatoes, chopped green onions, and capers.
- Fusilli pasta: 230 g
- Canned tuna in its own juice: 170 g
- Zucchini: 1 piece
- Green bell pepper: 1 piece
- Tomatoes: 1 piece
- Green onions: 1 piece
- Capers: 0.3 glass
3
In another bowl, mix olive oil, lemon juice, finely chopped basil, parsley, and black pepper. Pour the dressing over the salad and mix well.
- Olive oil: 2 tablespoons
- Lemon juice: 2 tablespoons
- Basil leaves: 3 pieces
- Chopped parsley: 2 teaspoons
- Freshly ground black pepper: to taste