Spanish Tuna and Roasted Red Pepper Pasta Salad with Sherry Vinaigrette

Name: Spanish Tuna and Roasted Red Pepper Pasta Salad with Sherry Vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 12 oz (340 g) elbow macaroni; 2 tbsp (36 g) kosher salt, for the pasta water; 10 oz (280 g) olive oil-packed tuna, two 5-oz (140 g) jars or cans, drained and broken into large flakes; 7 oz (200 g) jarred piquillo peppers, drained, patted dry, and cut into ½-inch (1 cm) strips; 2 tbsp (18 g) capers, drained and rinsed; ½ cup (70 g) pitted green Spanish olives, halved; ½ cup (75 g) red onion, very thinly sliced, then soaked in cold water for 10 minutes and drained; ½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, chopped; 3 whole (150 g) large eggs, hard-boiled, peeled, and quartered (optional); ⅓ cup (80 ml) extra-virgin olive oil; 3 tbsp (45 ml) sherry vinegar; 1 tsp (2½ g) smoked paprika (pimentón), sweet or bittersweet (dulce); 1 clove (4 g) garlic, finely grated or minced; 1 tsp (5 g) Dijon mustard; ½ tsp (2 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Tender macaroni tossed with olive oil-packed tuna, sweet piquillo peppers, briny capers and olives, and a smoky sherry vinaigrette. It's inspired by Spanish tapas flavors and tastes even better after a short rest.

Prep: 20 min
Cook: 10 min
Wait: 40 min
Total: 1 hr 10 min
Makes: About 8 cups (6 main-dish servings)

Jump to recipe ♡ Save

Ingredients

6 servings

12 oz (340 g) elbow macaroni
2 tbsp (36 g) kosher salt, for the pasta water
10 oz (280 g) olive oil-packed tuna, two 5-oz (140 g) jars or cans, drained and broken into large flakes
7 oz (200 g) jarred piquillo peppers, drained, patted dry, and cut into ½-inch (1 cm) strips
2 tbsp (18 g) capers, drained and rinsed
½ cup (70 g) pitted green Spanish olives, halved
½ cup (75 g) red onion, very thinly sliced, then soaked in cold water for 10 minutes and drained
½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, chopped
3 whole (150 g) large eggs, hard-boiled, peeled, and quartered (optional)
For the sherry vinaigrette
⅓ cup (80 ml) extra-virgin olive oil
3 tbsp (45 ml) sherry vinegar
1 tsp (2.5 g) smoked paprika (pimentón), sweet or bittersweet (dulce)
1 clove (4 g) garlic, finely grated or minced
1 tsp (5 g) Dijon mustard
½ tsp (2 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste

Equipment (7)

Large pot (6-quart / 5.7 L)
Colander
Large mixing bowl (4-quart / 3.8 L or bigger)
Small bowl or jar for the vinaigrette
Whisk or fork
Cutting board and knife
Measuring cups and spoons

Steps

Before you start

Open the tuna and peppers and drain them over a bowl before you start, saving a little tuna oil for the dressing if you like.
Have a large bowl of ice water or a colander and cold tap ready to cool the pasta quickly.
Plan for a 30-minute rest after tossing so the pasta absorbs the dressing and the flavors blend.
Piquillo peppers are sold in jars; if you can't find them, see the substitutions.

1
Boil the water
- Fill a 6-quart (5.7 L) pot with about 4 quarts (3.8 L) of water, add the 2 tbsp kosher salt for the pasta water, and bring to a rolling boil over high heat.
+ Show details− Hide details
Ready when: Large, rapid bubbles break the surface constantly.
Tip: Salt the water generously; the pasta is seasoned only here and by the dressing.
2
Cook the macaroni
- Add the macaroni and stir well.
- Cook 1 minute past the package's al dente time, usually 8 to 10 minutes, stirring occasionally.
- Pasta salad is eaten cool, and slightly softer pasta stays pleasant when chilled.
+ Show details− Hide details
Ready when: A piece bitten in half is tender with no hard white core, but still has some chew.
Tip: Reduce heat slightly if the pot threatens to boil over.
3
Make the vinaigrette
- While the pasta cooks, whisk the sherry vinegar, smoked paprika, grated garlic, Dijon, ½ tsp salt and several grinds of pepper in a small bowl.
- Slowly whisk in the olive oil until the dressing looks thick and cloudy.
+ Show details− Hide details
Ready when: The dressing is emulsified and does not separate right away.
Tip: Add oil slowly; pouring it all at once gives a thin, oily dressing.
4
Drain and cool pasta
- Drain the pasta in a colander and rinse under cold running water for about 30 seconds, tossing, until no steam rises.
- Shake well and let drain for 2 minutes.
+ Show details− Hide details
Ready when: Pasta is cool to the touch and no longer sticky or steaming.
Tip: Rinsing is the right call here: it stops the cooking and removes surface starch so the salad doesn't clump.
5
Prep the add-ins
- Drain the tuna and break it into large flakes.
- Cut the piquillo peppers into ½-inch (1 cm) strips, halve the olives, rinse the capers, drain the soaked red onion, and chop the parsley.
- If using eggs, quarter the hard-boiled eggs.
+ Show details− Hide details
Ready when: Everything is drained, cut, and ready in separate piles.
Tip: Pat the peppers dry so the salad doesn't turn watery.
6
Dress the pasta
- Put the cooled pasta in a large bowl.
- Whisk the vinaigrette again and pour about three-quarters over the pasta.
- Toss until every piece is coated.
+ Show details− Hide details
Ready when: Pasta glistens and looks evenly rust-tinted from the paprika.
7
Fold in the add-ins
- Add the peppers, capers, olives, onion and half the parsley.
- Fold gently with a rubber spatula, then add the tuna and fold just 3 or 4 times so it stays in chunks.
+ Show details− Hide details
Ready when: Ingredients are evenly distributed and the tuna is still in visible chunks.
Tip: Over-stirring turns the tuna into paste.
8
Rest the salad
- Cover and refrigerate for 30 minutes so the pasta absorbs the dressing and the flavors meld.
+ Show details− Hide details
Ready when: The salad is chilled and the dressing has soaked in.
9
Adjust and serve
- Taste and add the remaining dressing, a pinch of salt, or a splash of sherry vinegar if it tastes flat.
- Top with the remaining parsley and the egg quarters, if using.
- Serve cold or cool.
+ Show details− Hide details
Ready when: The salad tastes bright, savory and well seasoned, with a gentle tang.
Tip: Chilled pasta dulls flavors, so season a little more boldly than you think you need to.

Good to know

Tips

Use good tuna packed in olive oil; it's the main flavor and far more tender than water-packed.
Slice the onion very thin and soak it in cold water to take away the harsh bite.
Pasta absorbs dressing as it sits, so keep a little extra vinaigrette on hand to refresh leftovers.
Smoked paprika varies in strength; start with 1 tsp and taste before adding more.

Make ahead

Make the salad up to 24 hours ahead, but hold back the parsley and eggs, and reserve about 2 tbsp of the dressing. Before serving, toss in the reserved dressing and top with the parsley and eggs.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Serve cold, or let it sit at room temperature 15 minutes to take the chill off; do not leave out longer than 2 hours. Not recommended for freezing, as the pasta turns mushy.

Substitutions

jarred piquillo peppers → jarred roasted red bell peppers. Slightly less sweet and smoky; add an extra pinch of smoked paprika.
sherry vinegar → red wine vinegar. Slightly sharper and less nutty; use 2½ tbsp.
elbow macaroni → small shells or fusilli. Use the same weight; the cooking time may vary.
olive oil-packed tuna → oil-packed bonito or canned salmon. Use the same weight; flake gently.