Pasta salad with pickles and tuna

Pasta salad with pickles and tuna

Insalata di orzo con sottaceti e tonno

By
From
Pasta
Serves
4
Photographer
Laura Edwards

A very appetising salad for the summer but many would also appreciate it as an antipasto. It is a very quick salad considering the ingredients are all preserved, and if you find a very good deli you can buy everything from there.

Ingredients

Quantity Ingredient
200g dried orzo pasta
salt and pepper, to taste
1 tablespoon extra virgin olive oil

Marinated cucumber

Quantity Ingredient
150g cucumber, cut into strips
1 teaspoon caster sugar
1 tablespoon white wine vinegar

Salad

Quantity Ingredient
200g small onions, preserved in balsamic vinegar, cut into little chunks
100g sun-blush tomatoes, cut into strips
20g small salted capers, rinsed
1 tablespoon fresh oregano leaves
200g good canned tuna in oil, drained and roughly flaked
1/2 lemon, juiced
80ml extra virgin olive oil

Method

  1. Cook the pasta in advance so that it can cool. Cook in plenty of boiling salted water for 5 minutes or until al dente. Drain, dress with the olive oil, then leave to cool.
  2. Marinate the cucumber strips in the sugar, salt and vinegar for half an hour.
  3. Once the pasta has cooled, mix it with the cucumber and all the prepared salad ingredients in a large salad bowl. Drizzle with the lemon juice and the olive oil. Season with lots of pepper, and taste to see if it needs any salt.

Alternatives

  • You could use ditalini or farfalline instead of the orzo.
Tags:
Antonio
Carluccio
pasta
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