Name: Pasta salad with tuna and mayonnaise
Total time: 20 min
Yield: 4
Cuisine: española
Ingredients: 400 grams of pasta (fusilli or farfalle); 4 eggs; 2 cans of tuna; 2 tablespoons of mayonnaise (preferably Light); Pitted green olives; 2 large tomatoes; 1 cucumber; Sweet corn; 100 grams of smoked salmon (optional); Oregano; Olive oil; Salt

Today we continue with fresh summer recipes. It's today the traditional pasta salad . There are thousands of salad recipes that include pasta since It is a very versatile dish. which allows us to add as many ingredients as we want.

I have tried many different combinations and every summer I like to try new ones. However, the one I bring today is the one I like the most in general. From there, you can add or remove as many ingredients as you want .

Is a very easy and quick recipe To prepare. However, there are a couple of tips you should know. Normally, when we cook pasta dishes we do not pour cold water when draining. This is because pasta dishes are usually eaten hot.

In this case, it is a cold summer dish, therefore, when we take the pasta off the heat we will quickly pass it through water. In this way we will stop the cooking and cool it.

The second piece of advice is that once the let cool a couple of hours in the fridge. This way it will be very cold when we eat it and will help us endure the hot summer days.

How to make a summer pasta salad with salmon, tuna and mayonnaise

In a pot or casserole we put water with a little salt and let it heat over high heat. When it starts to boil we add the 400 grams of pasta. I recommend using fusilli or farfalle. Let cook for 10-15 minutes. On the pasta package you will find the exact time recommended by the manufacturer.
At the same time, we put another pot of water to boil. In this case, once it is boiling we add the 4 eggs. Let cook over medium heat for about 10 minutes.
While the eggs and pasta are cooking, we will cut the different ingredients of the salad. Wash the tomatoes and cut them into medium pieces. Cut the olives in half and crumble the smoked salmon with your hands into small pieces. Wash the cucumber and cut it into slices one millimeter thick. We put everything in a salad bowl (salad bowl).
We open the cans of canned tuna, drain the excess oil and chop the tuna a little with a fork since it will be very compact. We put the tuna inside the bowl with the rest of the ingredients. We also added the canned corn.
Once the 10 minutes of cooking the eggs have passed, we put them under cold water to stop the cooking. Once they are more or less cold, peel them, cut them into halves and put them in the salad.
We check if the pasta is done. I take it out a little earlier than the package indicates since I like it quite al dente. Strain the water with which we have boiled the pasta and add cold tap water to stop the cooking and cool it down. Once it is drained, add it to the salad bowl.
Mix all the ingredients well with a wooden spoon. Add a splash of oil, a little salt and stir again. We add a little oregano and let it cool in the refrigerator for 1 to 2 hours. We already have an exquisite fresh summer pasta salad with salmon, tuna and mayonnaise!