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| Insalata di Pasta con Tonno e Olive Nere – Pasta Salad with Tuna and Black Olives |
Preparation
1. Cook the pasta in plenty of salted, boiling water.
2. Strain, mix with 3 tablespoons Cardum extra virgin
olive oil so it does not stick, set aside to cool
completely.
3. Meanwhile, in a bowl, mix together the mayonnaise
and the remaining Cardum extra virgin olive oil, then
add the olives and the tuna.
4. Mix together, add salt and pepper to taste. Once
the pasta is cool, toss it all together, adding the
chopped fresh parsley at the end.
This pasta salad may be refrigerated until ready to
serve, however it tastes best when not too cold.
Buon appetito!
1. Cook the pasta in plenty of salted, boiling water.
2. Strain, mix with 3 tablespoons Cardum extra virgin
olive oil so it does not stick, set aside to cool
completely.
3. Meanwhile, in a bowl, mix together the mayonnaise
and the remaining Cardum extra virgin olive oil, then
add the olives and the tuna.
4. Mix together, add salt and pepper to taste. Once
the pasta is cool, toss it all together, adding the
chopped fresh parsley at the end.
This pasta salad may be refrigerated until ready to
serve, however it tastes best when not too cold.
Buon appetito!
Ingredients
(8-10 people, as a side dish)
1 pack Columbro fusilli
1 pack Gaeta olives, pitted and
halved
14 oz (2 jars) Callipo Solid White
Tuna in Olive Oil
1 cup mayonnaise
1/3 cup plus 3 tbsp Cardum Extra
Virgin Olive Oil
¼ cup finely chopped flat leaf parsley
Salt & Pepper
(8-10 people, as a side dish)
1 pack Columbro fusilli
1 pack Gaeta olives, pitted and
halved
14 oz (2 jars) Callipo Solid White
Tuna in Olive Oil
1 cup mayonnaise
1/3 cup plus 3 tbsp Cardum Extra
Virgin Olive Oil
¼ cup finely chopped flat leaf parsley
Salt & Pepper
"Wonderful products...finally, an importer of REAL
Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
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Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
More Reviews
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