A fresh pasta salad can change the face of a meal, and this recipe is an easy-peasy one you can whip up in no time! This award-winning recipe by Chef Katie Button of Curate from North Carolina, Asheville, is just what you need for a healthy, delicious, crowd-pleasing salad. According to Chef Button, the key ingredient of this pasta salad is fresh summer ingredients. Bright red, juicy tomatoes, fresh green herbs along with the magic ingredients, Spanish tuna, and piparra peppers, transform the simple salad into a wholesome dinner.
● 1 ½ pounds tomatoes (1-inch chops)
● 10 piparra peppers
● Extra-virgin olive oil as per taste
● Sherry vinegar as per taste
● 2 minced garlic cloves
● 3 tablespoons salt
● 8 ounces of pasta of any type
● 3 hard-boiled eggs
● 1 white tuna in olive oil
● ½ cup black olives (pitted)
● 2 tablespoons each of fresh parsley and tarragon leaves
Step 1: Marination
To start off with, toss some tomatoes, vinegar, garlic, salt, and oil into a medium-sized bowl. Marinate in the fridge after plastic-wrapping for a minimum of one hour. The longer the tomatoes marinate, the tastier the salad will be. Overnight is the ideal sitting time for the tomatoes to be fully flavored.
Step 2: Cook the Pasta
Bring the pasta of your choice to a boil in a large cooking pot with a pinch of salt added. After ensuring that it’s thoroughly cooked, quickly drain it and run it under cold water to stop it from cooking further.
Step 3: Prep Eggs and Toss Everything Together
Begin by cutting boiled eggs into half lengthwise and half crosswise. Gently toss in the eggs, along with tuna, pepper, cooked pasta, tarragon, and parsley along with the tomato mixture. Season and drizzle vinegar, salt, and olive oil as per your taste.
Step 5: Plating
Transfer the ingredients of the salad bowl to a platter or bowl and garnish with tarragon and parsley before serving.