Our new trottole is becoming one of my new favorite shapes! It holds together really well, and is great for a smooth creamy sauce, or even a chunky pasta salad! This pasta salad is perfect for these warm summer nights. Give it a try!
Trottole is becoming one of our new favorite shapes! This pasta salad includes some of our favorite ingredients: real Trapani Sea Salt, white balsamic vinegar, real extra virgin olive oil, Italian capers, Parmigiano Reggiano, and, of course, the star of the show, Maria Organic Tuna Fillets. I know you'll love this. It's perfect for these warm summer days.
Bring a large pot of salted water to a boil. Once boiling, add half a box of Trottole pasta!
Make the vinaigrette. Add the olive oil and the white balsamic vinegar to a medium sized bowl. Add the lemon zest, juice, and salt. Whisk vigorously to make a vinaigrette.
Chop the salad ingredients. Wash the fennel bulbs and dice fine. Dice the red onion. Add to a large bowl. Then chop the flat leaf parsley. Add the olives and capers to the top of the bed of parsley. Chop the olives, capers, and parsley. Then add to the onion and fennel bulbs.
Grate the Parmigiano Reggiano.
The pasta should be done! 8 or so minutes of boiling. Add ¼ cup of the pasta water. Save 1 cup in a bowl, and drain the pasta in a colander.
Add ¼ cup of pasta water and the Parmigiano Reggiano. Stir the salad ingredients.
Dice the tuna fillets and add to the salad ingredients.
Add the pasta to the salad, and add ¼ cup of the reserved pasta water. Stir vigorously. If you need more water, feel free to add more!
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