Salata de orecchiette cu ton si arome mediteraneene

Sunt salate de paste care se fac rapid, se mananca cu pofta si aduc instantaneu acea stare de bine mediteraneana — si salata de orecchiette cu ton si arome mediteraneene este exact una dintre ele. Paste orecchiette racite perfect, ton suculent, ardei copt, rosii uscate intense, masline negre, capere, baby spanac proaspat si un dressing simplu de ulei de masline cu lamaie, chilli si usturoi — o combinatie care te cucereste la prima furculita. Orecchiette sunt pastele ideale pentru o salata — forma lor rotunda si concava retine perfect dressingul si bucatelele de legume, asigurandu-se ca fiecare furculita e plina de arome. Combinate cu tonul suculent si legumele mediteraneene aromate, creeaza un preparat echilibrat, proaspat si profund aromat, cu acea nota de lamaie si chilli care leaga totul perfect. Perfecta pentru un pranz lejer, o cutie de lunch la birou sau un picnic in aer liber — salata de orecchiette cu ton si legume mediteraneene este reteta pe care o faci o data si dupa care o tot repeti! Se face rapid, se pastreaza bine la frigider si este la fel de delicioasa si a doua zi. Mediterana intr-un bol!

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INGREDIENTE (pentru 2 portii)

Pentru salata:

150 grame paste orecchiette La Molisana
200 grame ton din conserva
50 grame baby spanac
1 ardei gras copt
25 grame rosii uscate
1 lingura capere
100 grame masline negre
½ ceapa rosie
6 frunze de busuioc proaspat

Pentru dressing:

2 linguri ulei de masline
coaja si sucul de la ½ lamaie
1 catel de usturoi
½ lingurita chilli CIO
sare

Incepem prin a fierbe pastele orecchiette conform indicatiilor de pe ambalaj. Le scurgem bine si le rasturnam intr-un bol incapator. Le amestecam imediat cu o lingura de ulei de masline — acest pas impiedica pastele sa se lipeasca intre ele pe masura ce se racesc. Le lasam sa se raceasca complet.

In timp ce pastele se racesc, pregatim legumele. Taiem ardeiul copt in fasii mici, rosiile uscate in fasii subtiri, ceapa rosie in cubulete mici. Usturoiul il taiem in felii subtiri.

Pregatim dressingul — incalzim o lingura de ulei de masline intr-o tigaie mica si adaugam fulgii de chilli si usturoiul taiat felii. Calim cateva secunde la foc mic, cu atentie sa nu se arda. Adaugam coaja de lamaie rasa fin si sucul de lamaie. Luam de pe foc si lasam sa se raceasca usor, apoi turnam amestecul aromat peste pastele racite.

Cand pastele sunt complet reci, adaugam ardeii copti, rosiile uscate, ceapa rosie, caperele — daca sunt in saramura le clatim in prealabil — si maslinele negre. Amestecam bine. Adaugam tonul rupt in bucati, frunzele de busuioc rupte grosier si frunzele de baby spanac. Amestecam usor pentru a nu zdrobi tonul si a pastra frunzele de spanac intregi.

Gustam si ajustam condimentele — mai presaram putina sare sau chilli dupa preferinta. Servim imediat sau lasam la frigider cateva ore pentru ca aromele sa se lege si mai bine!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de salata de orecchiette cu ton si arome mediteraneene, te invitam sa incerci si alte retete inspirate:

English version

Orecchiette Salad with Tuna and Mediterranean Flavours

There are pasta salads that come together quickly, are eaten with great appetite and instantly bring that Mediterranean sense of well-being — and this orecchiette salad with tuna and Mediterranean flavours is exactly one of them. Perfectly cooled orecchiette pasta, succulent tuna, roasted pepper, intense sun-dried tomatoes, black olives, capers, fresh baby spinach and a simple dressing of olive oil with lemon, chilli and garlic — a combination that wins you over at the very first forkful. Orecchiette are the ideal pasta for a salad — their round, concave shape holds the dressing and vegetable pieces perfectly, ensuring every forkful is full of flavour. Combined with succulent tuna and aromatic Mediterranean vegetables, they create a balanced, fresh and deeply flavourful dish, with that note of lemon and chilli that ties everything together perfectly. Perfect for a light lunch, an office lunchbox or a picnic in the open air — this orecchiette salad with tuna and Mediterranean vegetables is the recipe you make once and keep repeating! It comes together quickly, keeps well in the fridge and is just as delicious the next day. The Mediterranean in a bowl!

INGREDIENTS (for 2 servings)

For the salad:

150 grams La Molisana orecchiette pasta
200 grams canned tuna
50 grams baby spinach
1 roasted red pepper
25 grams sun-dried tomatoes
1 tablespoon capers
100 grams black olives
½ red onion
6 fresh basil leaves

For the dressing:

2 tablespoons olive oil
zest and juice of ½ lemon
1 garlic clove
½ teaspoon CIO chilli flakes
salt

We start by cooking the orecchiette pasta according to the instructions on the La Molisana packet. Drain well and tip into a large bowl. Toss immediately with one tablespoon of olive oil — this step prevents the pasta from sticking together as it cools. Leave to cool completely.

While the pasta is cooling, prepare the vegetables. Cut the roasted pepper into small strips, the sun-dried tomatoes into thin strips and the red onion into small cubes. Slice the garlic thinly.

Prepare the dressing — heat one tablespoon of olive oil in a small pan and add the CIO chilli flakes and sliced garlic. Cook for a few seconds over low heat, being careful not to burn. Add the finely grated lemon zest and lemon juice. Remove from the heat and leave to cool slightly, then pour the fragrant mixture over the cooled pasta.

Once the pasta is completely cold, add the roasted pepper, sun-dried tomatoes, red onion, capers — rinse them first if they are in brine — and black olives. Mix well. Add the tuna broken into pieces, the roughly torn basil leaves and the baby spinach leaves. Stir gently so as not to break up the tuna and to keep the spinach leaves whole.

Taste and adjust the seasoning — add a little more salt or CIO chilli to preference. Serve immediately or leave in the fridge for a few hours for the flavours to come together even better!

If you enjoyed this orecchiette salad with tuna and Mediterranean flavours recipe, we invite you to try other recipes for inspiration: Nicoise Salad, Casarecce with Tuna and Cherry Tomatoes, or Tuna, Beans and Roasted Peppers Salad.

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