Delicious, portable, healthy – pasta salads are perfect dishes for versatility, because they are easily portable and can be served in a myriad of ways. The ingredients used vary widely by region, season, and/or preference of the cook. Pasta salads can be very simple, or as elaborate as several short pastas tossed together with a variety of fresh, preserved or cooked ingredients. These can include vegetables, legumes, cheeses, nuts, herbs, spices, meats, poultry, or seafood. Even though pasta salad is often regarded as a spring or summertime meal, it can be easily served year-round. Here, penne pasta is combined with fresh tasty tomatoes, tuna, anchovies, and hard-boiled eggs. By avoiding fattening and calorie rich dressings, you can enjoy the true taste of the ingredients with a touch of raw olive oil.
100 grams/ 3.5 oz penne rigate or penne pasta
100 grams/ 3.5 oz green beans
280 grams/ 10 oz tomatoes
fresh basil leaves
2 tins of Rio Mare tuna
2 hard-boiled eggs
8 anchovies fillets
a handful of capers
back olives (optional)
salt and black pepper to taste
Cook the pasta in salted boiling water until al dente. Drain and set aside to cool down.
Cut the tomatoes lengthwise.
Cook the trimmed green beans in salted boiling water for ca. 15 minutes. Drain and set aside.
On a large platter, arrange the tomatoes side by side. Mix the cooked pasta together with the drained tuna and shredded basil leaves, and season with salt and pepper. Put the pasta mix in the middle of the platter, and add the green beans and anchovies fillets. Set the halved eggs right in the middle of the salad. Drizzle some olive oil and season with black pepper. Garnish with capers and basil leaves. Serve as a lunch or dinner.