Light celery salad

Ingredients

• 140 gridged sedani pasta
• 100 gfirm tomatoes
• 1carrot
• ½red pepper
• 80 gtuna in water, drained
• 2 tablespoonssweetcorn
• 60 gfresh caciottina cheese, diced
• 4 teaspoonsextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the carrot

   Wash and peel the carrot, then cut it into fine julienne strips.

2. 2

   Slice the pepper

   Wash the pepper, remove its seeds and white membrane, then cut it into strips.

3. 3

   Drain the tomatoes

   Wash and chop the tomatoes, then leave them to drain in a colander.

4. 4

   Cook the pasta

   Boil the pasta in plenty of salted water until al dente. Drain it and cool it under running water.

5. 5

   Dress the pasta

   Transfer the pasta to a serving bowl and toss it with the olive oil.

6. 6

   Add the toppings

   Add the tuna in small pieces, drained tomatoes, carrot, pepper, sweetcorn and diced caciottina.

7. 7

   Season and mix

   Mix everything together, then season with salt and pepper.

8. 8

   Serve it cold

   Serve the salad cold.

What is this celery salad?

Despite the title, the recipe uses sedani rigati, a ridged pasta shape, rather than celery. It is a cold Italian-style pasta salad, bringing together tuna, vegetables and cheese.

The combination works because the pasta makes a filling base while crisp carrot and pepper contrast with tender tuna and small cubes of fresh cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 25g protein, 62g carbs, 16g fat.

The pasta supplies most of the carbohydrates, while the tuna and caciottina contribute protein. Olive oil and cheese provide much of the fat. Pair a portion with leafy salad or extra crunchy vegetables for a more substantial plate.

Choosing the ingredients

Pasta: ridged sedani holds the oil and small pieces of the other ingredients well. Cook it just to al dente so it stays firm after cooling.

Tomatoes: choose ones that are not overly ripe, as the recipe specifies. Draining the chopped pieces helps keep their juice from making the salad watery.

Cheese: fresh caciottina adds a mild, creamy contrast. Cut it into small, even cubes so it is distributed through the bowl.

Keep the vegetables crisp

Carrot: cut it into fine julienne so it mixes easily with the pasta and is comfortable to eat raw.

Pepper: remove both the seeds and the pale inner filaments before slicing. Thin strips give the salad crunch without dominating each forkful.

Cool the pasta well

Rinse the drained pasta under running water as directed, then let excess water drain away. This stops the cooking and cools the pasta for the salad.

Toss it with the olive oil in the serving bowl before adding the other ingredients. This helps coat the pasta and makes it easier to mix through the salad.

Balance the seasoning

Season at the end, after mixing in the tuna and cheese, since both bring their own savoury flavour. Taste before adding salt, and use pepper to round out the dressing.

The recipe gives no chilling time, but the salad should be served cold. If you prepare it ahead, keep it covered in the fridge until serving.

Serve it as a meal

This salad can be served on its own for lunch or a light supper. A green salad or sliced cucumber on the side adds freshness without making the meal more complicated.

For a fuller spread, serve it alongside bread and extra raw vegetables. Keep any accompaniments simple so the tuna, vegetables and cheese remain the focus.

Recipe notes & tips

• Cut the carrot and pepper into similar-sized pieces for an even mix.
• Drain the tomatoes thoroughly to avoid watering down the salad.
• Cook the pasta just until al dente, as it will soften slightly as it sits.
• Let the pasta drain well after rinsing so excess water does not dilute the oil.
• Taste the mixed salad before adding salt, as the tuna and cheese are already savoury.

Variations

• Add olives: slice a few black or green olives through the salad for a briny note.
• Use a different cheese: swap the caciottina for another mild fresh cheese cut into cubes.
• Add herbs: mix in chopped parsley or basil just before serving.
• Include cucumber: add small pieces for extra crunch and freshness.
• Change the fish: use drained, flaked cooked salmon instead of tuna.

Common mistakes to avoid

• Overcooking the pasta: it can turn soft in the salad, so drain it while still al dente.
• Using wet tomatoes: their juice can make the pasta watery, so leave them to drain in a colander.
• Leaving pepper seeds in: remove the seeds and inner filaments before slicing.
• Adding salt too early: taste after mixing in the tuna and cheese, then season as needed.
• Mixing while the pasta is hot: cool it under running water first, as the recipe directs.

How to store

Store leftovers in a covered container in the fridge and eat within 2 days. Serve chilled; if the salad seems dry after storage, stir it well before serving.

Frequently asked questions