Insalata di pasta ai tonno

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.

Insalata di pasta con tonno


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)

olive oil

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.

Insalata di pasta ai tonno


Insalata di pasta

Insalata di pasta

Balsamic vinegar – or aceto balsamico – comes from the Latin word balsamum, meaning restorative or curative.  Genuine balsamic vinegar is an artisan product from Modena in Italy’s Emilia Romagna region. It is made from a reduction of cooked grape juice which is allowed to ferment and then, for a minimum of 12 years, matured in barrels. The result is dark, rich and syrupy condiment that is used very sparingly. For the real deal, always look for the marking ‘tradizionale’ or DOC, and these products tend to be very expensive. You can also buy the more affordable, industrially made ‘aceto balsamico di Modena’, which isn’t aged for so long. Very cheap balsamic vinegars have been colored and flavored with caramel, and don’t have the authentic intensity of flavor. Together with oil, balsamic vinegar is an excellent dressing, but you can also drizzle some over roasted chicken and duck, or tuna steaks.


penne rigate pasta

3-5 tomatoes, sliced

1/2 cucumber, sliced

200 gr/7 oz mozzarella, in cubes

a bunch of fresh basil leaves

1 can of tuna fish (in water)

6-8 anchovies


5 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp fresh basil leaves, finely shredded

salt and pepper to taste


Cook the penne rigate, or some other pasta of your choice, al dente in a pot filled with salted boiling water. Drain, and set aside to cool.

Meanwhile, slice all the vegetables and the mozzarella. Mix the already cooled down pasta with the vegetables, mozzarella, fresh basil, the drained tuna and the anchovies. Combine all the ingredients for the dressing and drizzle some over each plate.

Insalata di pasta