Name: Tuna and White Bean Pasta Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4

You could think that pasta salad is somewhat of a North American invention, but no. Insalata fredda is a true Italian classic and a wonderful way to feast on a fresh meal when it’s hot out or when you want to stock your fridge up with perfectly textured pasta. We know you know the usual pasta cooking rules, but in this case, you have to pretty much do the opposite! The pasta should be cooked a little longer than what the package says and reserved cooking water is a big no-no. In this case, we’re looking to avoid starch in order to ensure a perfectly luscious texture. And then, all that’s left to do is add all the nourishing and fragrant ingredients your heart desires, like the ones we suggest in this recipe!

Preparation

In a large pot of salted boiling water, cook the pasta for 1 minute more than the package instructions (pasta should not be al dente for a pasta salad). Once cooked, drain the pasta and transfer to a parchment-lined baking sheet to cool. To prevent sticking, pour in 1 to 2 tbsp of extra virgin olive oil and toss to coat.
In a large bowl, mix the fennel slices and fronds, radicchio, green olives, white beans, and red onion. Add the cooled pasta, white wine vinegar condiment and olive oil. Season with salt and pepper to taste. Toss to combine.
Add the tuna and arugula, and lightly toss. Serve immediately. Buon appetito!

Tuna and White Bean Pasta Salad

Ingredients

Preparation

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Tuna and White Bean Pasta Salad

Ingredients

Preparation

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