Italian Pasta Salad with Tuna and Sun-Dried Tomatoes

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Al dente (Italian for 'to the tooth') describes the state of pasta when it is cooked but still firm and hasn't become mushy. If you're cooking, for example, farfalle, when you bite into properly cooked pasta, your teeth should feel resistance—as if a firm string is hidden in the center. To achieve this texture, it's not enough to strictly follow the cooking time on the pasta package; you also need to keep tasting it—every second counts. I recommend serving it with white wine. Enjoy your meal!

Ingredients

Fettuccine Pasta - 7.1 oz
Sun-Dried Tomatoes - 3.5 oz
Orange Bell Peppers - 1 piece
Canned tuna in its own juice - 1 can
Arugula - 1.8 oz
Fresh basil leaves - 10 pieces
Olive Oil - 4 spoons
Melted Cheese - 7.1 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the pepper in half, remove the seeds, wrap it in foil brushed with olive oil, and bake in the oven for 30 minutes at 428°F.

Step 2

Cook the pasta in salted water until al dente. Drain and rinse with cold water to cool slightly.

Step 3

Prepare a dressing made of basil, olive oil, and salt. Blend for 20 seconds.

Step 4

Cut the sun-dried tomatoes and roasted peppers into strips, and dice the mozzarella.

Step 5

Combine the aforementioned ingredients and tuna with the pasta, dress it, and mix well. Before serving, add the arugula (also toss gently to keep the arugula crisp).