Pasta salad with belly
Many of you have been asking me to share more pasta recipes, and it's true that few things are as versatile as pasta. With just a little bit of flair, or even without any, you can make a complete and delicious dish.
Ingredients · Servings 4
- Colored pasta for salad
- 1 can of bonito belly in olive oil
- 1 ripe avocado
- 1 large tomato
- Olives
- ½ green pepper
- ½ red bell pepper
- 1 carrot
- ½ fresh spring onion
- The oil from the can of tuna belly
- A few drops of vinegar
- Coarse salt
Method
- Cook the pasta according to the manufacturer's instructions, following the recommended time until it is al dente. Let it cool.
- Wash and dry the tomato and peppers. Peel the tomato and dice it, and slice the peppers.
- Chop the spring onion to your liking. Drain the olives.
- Peel the carrot and chop it.
- Just before serving the salad, halve the avocado, remove the pit, and dice it. If you like, you can shape it with a small cookie cutter; otherwise, dice it.
- Open the can of tuna belly and drain it, reserving the oil from the tuna belly.
- To prepare the vinaigrette, put the olive oil from the tuna belly, a little coarse salt, and a few drops of vinegar in a jar. Put the lid on and shake.
- Mix the ingredients and pour the vinaigrette over them.
