Pasta salad recipe

Pasta salads are perfect dishes to enjoy in summer and times of heat. In this case we will show you how to prepare it with tuna and cooked egg, a classic and easy recipe that we should all have at hand.

Ingredients to make paste salad:

1. First of all, all ingredients are ready. Keep in mind that pasta salads usually get with short paste, of this type you can use the one you like best.

2. First put the egg to boil. Remember that to make it perfect you must take it over low heat in a pot with cold water. When the boil breaks the fire and leaves covered until the water cools at room temperature.

3. Apart, also boil the paste in a traditional way. With water and a pinch of salt, check the manufacturers instructions so that the pasta is left.

4. When ready, mix with a little oil and drain the paste low the jet. Reserve to cool at room temperature. The pasta salad is cold, so we can mix the paste while hot.

5. Meanwhile, cut the olives into slices. You can use green or black, the ones you prefer. I have used green -stuffed green olives that combine perfectly with this pasta and tuna salad.

6. In a bowl, mix with the mayonnaise the tuna, the olives we have cut and corn. Add a pinch of salt and pepper if you consider it necessary.

7. With both preparations at room temperature, stir the short paste with the tuna mixture. Mix everything until the ingredients are distributed uniformly. Refrigerate at least one hour before serving.

8. Before serving, cut the egg cooked in segments. We will use these for the decoration of the plate, although if you prefer you can cut it smaller and mix it with all the salad.

9. Serve the paste salad with tuna and decorate the dish with cooked egg segments and a pair of mozarella cheese balls. Cheese is optional but combines very well with this fresh summer salad.