Pasta salad with tuna and olives, a quick and healthy recipe.
Last Updated on
Total: 30 min Diners: 4
The Mediterranean aroma of wild fennel, the texture of the black olive soil and the delicacy of the White Tuna are a more than appetizing combination to prepare a delicious pasta salad. They are also a journey through the gastronomy that runs through Spain from north to south joining the best local ingredients and what is considered the best pasta in the world: Pasta Garofalo.
The success of a simple recipe like this pasta dish is none other than the quality of its ingredients, that’s the key that allows us to turn a simple recipe into a small gastronomic work of art, that’s why this Italian pasta is one of our favorite brands.
We are talking about a pasta that has been made for over 200 years in Gragnano (Naples), a small town in southern Italy known as “Città della Pasta”. Because of its particular microclimate, its abundant mineral water springs and its layout – following the direction of the wind and the sun – this village is considered the best place in the world for the processing and drying of pasta. Garofalo is the only firm with the Geographical Indication seal ‘Pasta di Gragnano’, the only PGI for dried pasta recognized by the European Commission.
As artisans of the second millennium, at Pasta Garofalo they take perfect care in the processing of their excellent product: from the selection of the best durum wheat and the drawing with bronze molds, to the drying method (designed to obtain superior quality) and their infinite variety of cuts. The result is a good pasta, firm, elastic and resistant and with a spectacular texture.
How to make a healthy pasta salad
. Ingredients
Fusilli Wholemeal and Bio Garofalo, 320 g Wild fennel, 120 g Almonds cut in slices, 100 g Extra virgin olive oil, 80 g Grana Padano cheese D. P. O., 80 g White tuna, 120 g Black olives, 150 g Salt Freshly ground black pepper
Garofalo’s wholemeal and organic fusilli have all the benefits of natural fiber and its nutritional properties while respecting to the maximum the taste of a high quality pasta.
Step 1
Stone the black olives and dehydrate them in the microwave at 350 W for 15 minutes. Then, let them cool and carefully crumble them with your hands to create the texture of olive soil.
Step 2
Fill a saucepan with water and, when the water reaches boiling point, add salt and our Fusilli Integral and Bio Garofalo. Let it cook for 11 minutes. When the pasta is al dente, drain well and let it cool.
Step 3
Wash the fennel and dry it carefully with kitchen paper. We cut only the leaves, discarding the trunk of the fennel.
Step 4
In a salad bowl, we add extra virgin olive oil, our sliced almonds, a pinch of salt and pepper and 80 g of Grana Padano cheese grated on the spot. In this way, we will create the flavored oil that will serve as a condiment for our salad.
Step 5
Add our Fusilli Integral and Bio Garofalo to the salad bowl with the flavored oil and mix well to flavor our pasta. Once it is well mixed, we add our white tuna.
Step 6
Finally, we serve our salad adding some fennel flower and sprinkling over our Fusilli Integral and Bio Garofalo the black olives soil.
