Cold pasta salad

Ingredients

• 350 gshort pasta of your choice
• 200 gtuna in oil
• 100 gcooked ham
• 200 gmixed pickled vegetables
• 150 gcubed pasta-filata cheese
• 100 gsweetcorn
• 50 gParmesan shavings
• to tastered wine vinegar or balsamic vinegar
• to tasteextra-virgin olive oil
• to tastesalt
• to tastepepper

Instructions

1. 1

   Cook the pasta

   Boil the pasta in plenty of salted water, then drain it while it is still al dente.

2. 2

   Cool and drain

   Rinse the pasta under cold running water to cool it, then drain it again.

3. 3

   Add a little oil

   Tip the pasta into a large salad bowl and drizzle over a little oil to help stop it sticking.

4. 4

   Mix in additions

   Stir in the flaked tuna, chopped ham, sweetcorn, well-drained pickled vegetables, cheese cubes and Parmesan shavings.

5. 5

   Dress the salad

   Add vinegar and another drizzle of oil.

6. 6

   Season to taste

   Mix again, then adjust the salt and season with pepper.

7. 7

   Chill the salad

   Put the bowl in the fridge and leave the pasta salad to cool.

8. 8

   Serve cold

   Serve the cold pasta salad chilled.

What is cold pasta salad?

Cold pasta salad is a familiar Italian summer dish, made by cooling cooked pasta and tossing it with a mix of savoury ingredients. It is often prepared ahead for lunches, picnics and buffets.

This version brings together tuna, ham, sweetcorn, two cheeses and tangy pickled vegetables. Vinegar lifts the richer ingredients, while the mix of shapes and textures makes each forkful varied.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 34g protein, 78g carbs, 22g fat.

The pasta and sweetcorn supply most of the carbohydrates, while tuna, ham and cheese contribute protein. Much of the fat comes from the tuna in oil, olive oil and cheeses; serve with plenty of salad vegetables to round out the plate.

Choosing the ingredients

Pasta shape: Choose a short variety that holds its shape when cold, such as fusilli, penne or farfalle.

Tuna and ham: Flake the tuna into bite-sized pieces and chop the ham so they distribute evenly through the bowl.

Cheese: The mild cubed cheese gives soft, chewy bites, while Parmesan adds a saltier, savoury finish.

Cooling the pasta

Cold rinse: Rinsing under running water stops the pasta cooking and cools it quickly. Drain it thoroughly afterwards so extra water does not dilute the dressing.

First drizzle: Toss the drained pasta with just a little oil before adding the other ingredients. This helps keep the pieces separate while you prepare the mix-ins.

Getting the texture right

Al dente: Stop cooking when the pasta is tender but still has a slight bite. Soft pasta can become mushy once it is chilled and mixed.

Well-drained vegetables: Drain the pickled vegetables carefully before adding them. Their tangy flavour should come through without making the salad watery.

Balancing the dressing

Vinegar: Add it gradually, tasting as you go, since the pickled vegetables already bring acidity. Red wine vinegar gives a direct tang; balsamic is a sweeter alternative.

Final seasoning: Taste after mixing and chilling, then adjust the salt and pepper. Tuna, Parmesan and pickles can all contribute saltiness.

Making it ahead

Chilling time: Refrigerate the salad until cool before serving. The recipe gives no fixed chilling time, so allow enough time for the pasta to lose its warmth.

Before serving: Give the salad another gentle stir, as the dressing may settle at the bottom while it rests.

What to serve with it

As a meal: Serve it on its own for a filling lunch, or alongside green salad and sliced tomatoes for a fresh contrast.

For a buffet: Pair it with grilled vegetables, bread or other picnic dishes. Keep the bowl chilled between servings, especially in warm weather.

Recipe notes & tips

• Drain the tuna and pickled vegetables well so their liquid does not water down the salad.
• Cut the ham and cheese into similar-sized pieces for an even mix.
• Add the vinegar a little at a time and taste before adding more.
• Use a large bowl so you can fold the ingredients together without crushing them.
• Keep the salad refrigerated until you are ready to serve it.

Variations

• Use another pasta: Choose any short shape that stays firm when cooked.
• Swap the vinegar: Try red wine vinegar for a sharper note or balsamic for a sweeter one.
• Add fresh herbs: Fold in chopped parsley or basil just before serving.
• Change the cheese: Replace the pasta-filata cheese with another mild, firm cheese cut into cubes.
• Add crisp vegetables: Stir in diced pepper or cucumber for extra crunch.

Common mistakes to avoid

• Overcooking the pasta: Drain it al dente so it keeps its shape after chilling.
• Leaving excess water: Drain the cooled pasta thoroughly before adding oil and other ingredients.
• Adding wet pickles: Drain the vegetables well to avoid a watery salad.
• Using too much vinegar at once: Add it gradually and taste, since the pickles are already tangy.
• Seasoning too early: Taste the mixed salad before adding more salt because tuna, cheese and pickles can be salty.

How to store

Keep the salad covered in the fridge and eat it within 2 days. Serve it cold; stir gently before serving, and do not leave it at room temperature for extended periods.

Frequently asked questions