Pasta Salad, Insalata di pasta also known as ‘Pasta Fredda‘ in Italian, is a classic summer main dish that involves pasta previously cooked al dente, then cooled down and dressed in a bowl along with a variety of generally cold toppings. Sometimes it is made just as a fridge or pantry emptier and it works perfectly. We made a simple basic one with a lemony twist given by minced fresh lemon leaves, by using the younger softer ones and shaved Italian Provolone Cheese.
Serves 4, Preparation 10 mins, Cooking 8 mins
- Short Pasta, 380 g
- Cherry tomato, 150 g
- 2 Tinned Tuna in Olive Oil
- Lemon Leaves, 5-6
- Green Olives, a handful
- Italian Provolone cheese, to taste
- Garlic clove, 1
- Dried Oregano, 1 tbsp
- EVOO – Extra Virgin Olive Oil, 4 tbsp
- Salt and Freshly Ground Black Pepper, to taste
Halve cherry tomatoes, slice the olives leaving a few whole, drain the tuna from its oil and break it up, put everything in a large bowl along with 4 tablespoons of EVOO, chopped lemon leaves (save a couple for garnish), half a clove of crushed or chopped garlic, a tbsp of dried oregano, salt and freshly ground black pepper, mix.
Bring water to the boil in a pot, add pasta and a handful of coarse salt and cook until al dente. Drain, pass it immediately under running water to cool it down, add it to the bowl with condiment, mix, add more EVOO, the lemon leaves you set aside, shaved Provolone cheese, mix again.
Leave to rest in the fridge for at least 1 hour covered with a clingfilm.