The perfect picnic pasta salad to get your tastebuds tingling!

Creating simple yet delicious dishes is at the heart of Italian cooking. Barilla has teamed up with Michela Chiappa, the Welsh/Italian celebrity TV chef and author, to create this summery recipe.  Perfect for any warm-weather occasion – from BBQs to picnics – this recipe combines zesty lemon and peppery rocket and can be prepared ahead of time.

Barilla is the world’s largest family-owned pasta company and so knows a thing or two when it comes to creating intensely Italian recipes.

Serves: 2
Preparation time: 15min
Cooking time: 12min

How to make Zesty Lemon & Rocket Pasta:

1. Cook your pasta in a large pan of salted boiling water.
2. When al dente, drain the pasta and then run it under cold water to stop the pasta cooking.  You can also enjoy this recipe hot – if so, drain the pasta and continue to the next stage.
3. Coat your pasta with extra virgin olive oil to stop it from sticking (you could seal it in a tub or bag in the fridge for a few days if you want to make in advance).
4. When ready to eat, toss the tuna, tomatoes and fresh rocket leaves through the pasta and sprinkle on a generous amount of salt flakes and ground black pepper.
5. Zest your lemon, sprinkle over the pasta salad, and squeeze over at least half the lemon juice.
6. The amount of lemon used is personal preference – I love lots and put extra on! Don’t forget to taste as you go along. I love putting a little extra salt in too as I like the contrast of the salt and lemon but again this needs to be adjusted according to personal preferences.

Michaela’s top tip:

“When making pasta salads, pre-cook the pasta a day or two in advance. Cool it, cover it with olive oil and put it in a tub in the fridge ready for when you go on your picnic. On the day, toss the remaining ingredients over the pasta.”

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