Saffron fusilli salad with beans and tuna. The pasta salad with beans and tuna is a classic pasta salad perfect for summer lunches at work or for a cold meal with friends. It becomes even more delicious if you use quality fusilli, like these with egg and if you season it by adding saffron-flavored oil and some black olives.
Saffron fusilli salad with beans and tuna
Ingredients: (4 people)
- 500g fusilli pasta
- 150g borlotti beans
- 150g drained tuna
- 100g black olives
- 1 sachet of saffron
- 2 tablespoons of extra virgin olive oil
Directions:
- First, soak the beans overnight before using them. Then boil them according to the times indicated on the package (usually between 30 and 50 minutes depending on the type of bean). Use unsalted water and add salt once drained.
- While the beans are cooling, boil plenty of water for the fusilli, add salt and when it boils, pour them and cook for 2-3 minutes, or according to the times indicated on the package. Then drain and let it cool.
- In the meantime, take care of the saffron-flavored oil, heating the oil slightly and then pouring the saffron and mixing well with a teaspoon. When both the pasta and the beans are warm, pour everything into a large container. Add the flavored oil, tuna and black olives cut in half.
- Finally, mix well and serve immediately, or keep in the refrigerator until just before lunch. I advise you to enjoy it at room temperature, so that it is not too cold.