This Cavatelli salad – a fresh take on tuna pasta salad – is such an easy to throw together pasta recipe, which stays crisp and flavorful even after a stint in the fridge, making it perfect for picnics recipes, lunches, or laid-back summer gatherings.
Use any short, durum wheat pasta but be careful not to overcook it; an al dente texture will stand up well to both the pesto dressing and being served cool.
Ingredients
- Serves 4
- 3.5 oz pine nuts, toasted until golden
- 2 handfuls fresh, soft summer herbs, such as mint, basil, parsley and dill
- ½ cup extra virgin olive oil
- 2 tbsp lemon juice
- 2 zucchinin, trimmed and shaved into delicate ribbons with a vegetable peeler
- 1 large fennel bulb, trimmed and very finely sliced (with a mandolin for preference), fronds reserved
- 12.3 oz dried cavatelli pasta, or similar shape
- 14 oz tin or jar garbanzo beans, drained
- 10.5 oz jar tuna in olive oil, drained and flaked
The Homes & Gardens Method
- To make the pesto, blitz two-thirds of the pine nuts with the fresh herbs (reserving some for garnish), olive oil, lemon juice and seasoning to taste.
- Put the finely sliced fennel in a bowl of iced water for 10 minutes to firm up. Drain well and pat dry with a tea towel. Cook the pasta in plenty of boiling, salted water, according to pack instructions. Cool if serving as a salad.
- Stir through pesto then gently toss with the dried fennel, zucchini ribbons, garbanzo beans and tuna, finishing with reserved pine nuts, fennel fronds and any extra herb leaves and sprigs from making the pesto.
If you’re planning a picnic this summer, make outdoor dining easier with the Tribello picnic dishes set with case, from Amazon, which includes 32 pieces of reusable, durable plastic cutlery and plates. Lightweight, easy to pack, and eco-friendly, it’s the perfect companion for enjoying fresh summer salads.
