Pantry Pasta Salad

Prep TIme: 10 minute

Cook time: 15 minutes 

If you’re bringing this beauty to a picnic, toss in the arugula just before serving to keep the leaves fresh.

For the Pickled Red Onions 

½ Red onion, thinly sliced

¼ cup Emma Red Wine Vinegar

Salt & Pepper to taste

Water to cover

For the Pasta

1 package Emma Farfalle Pasta  

4-5 tbsp Emma Extra Virgin Olive Oil

2-3 tbsp Emma Red Wine Vinegar

Salt & Pepper to taste

2 80g Cans of tuna, packed in olive oil

½ cup Corn, cooked

½ cup Cherry tomatoes, cut in half

a few handfuls of Arugula


  1. Place the sliced onions in a bowl and cover with the vinegar, salt and pepper. Mix a little to incorporate. Cover with water until everything is submerged. Let them pickle for few minutes until the onions turn a bright shade of pink, appox 20 minutes. Drain and squeeze the excess liquid and set aside.
  2. In a large pot of salted boiling water, cook the pasta according to packaging instructions. When al dente, drain and pour into a large cookie sheet to speed up the cooling process. Drizzle the olive oil, vinegar, and seasoning while the pasta is still warm to help it absorb the flavour. Reserving some of the dressing to drizzle over at the end
  3. Drain the cans of tuna, and toss into a large bowl with the corn, the cherry tomatoes and the arugula.
  4. When the pasta reaches room temperature, toss into the bowl and mix with the rest of the ingredients. Finish with a drizzle of the reserved dressing and a few more twists of freshly cracked black pepper.
  5. It will keep in the fridge, well covered, for approx. 3 days. Serve at room temperature.


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