In the summer we prefer cold dishes. What about a cold pasta salad?
We have tasted this recipe at midday and decided to propose it to you immediately because it’s very appetizing!

It serves one (you can adapt the doses according to your guests)

75 g (2 1/2 oz) short pasta (penne, rigatoni, fusilli …)
1 80 g (2 3/4 oz) can of tuna in oil
200 g (7 oz)  French beans
1/2 tablespoon dried chives
1/2 tablespoon dried parsley
1 tablespoon extra virgin olive oil
Salt
Clean and wash the French beans. Steam  and purè them.
Meanwhile cook the Italian pasta according to the instructions in the package.
Put the French beans purè in a bowl together with the aromatic herbs and the tuna well drained and crumbled with a fork. Add the pasta after draining it. Dress with the olive oil, season to taste with salt and chill until serving.

It’s also an ideal recipe for your children. They don’t like vegetables, do they? They won’t realize they are eating French beans with this recipe!  A word to the wise is enough!

Consult the salad pasta index for other suggestions!

Have you ever eaten a ravioli salad?
I bet you that you have never read about such a recipe! It’s tasty; you can serve it in a summer dinner party! Besides you can prepare it in advance, the day before.

Doses for 250-270 little ravioli as you can see in the photo.
Prepare the dough with 3 eggs. Read the instruction in the page of our site dedicated to the egg dough. Cover with a napkin and allow to rest for at least 20-30 minutes.
Meanwhile prepare the stuffing. Mix 1 600 g (17 3/4 oz) can tuna in oil, well drained together with an egg, 45 g (1 1/2 oz) green olives and 2 tablespoons dried chives in a food processor. Your stuffing is ready!
Prepare the ravioli and let them rest for some hours. You can prepare them the day before too!
Cook them in a plenty of boiling salt water, drain well and dress with a light sauce made with fresh toimatoes, cut into pieces, chives, basil and extra vergin olive oil.
Chill until serving!
What do you think about them?

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