Boil the casarecce in salted water, draining it 2 minutes before the time on the package. Toss with olive oil in a bowl.
Cut the cucumber into bite-sized cubes and halve the cherry tomatoes.
Cut the soft-boiled egg into 4-6 wedges lengthwise, and slice the olives.
Finely chop 1 anchovy, the onion, and the parsley; finely grate the garlic.
Drain the oil from the tuna and set it aside.
In a small bowl, combine the chopped anchovy, onion, parsley, and garlic. Squeeze in the juice of half the lemon, then grate in the zest of the other half. Add salt, pepper, and olive oil, and mix well to make the dressing.
In a large bowl, combine the boiled casarecce, cucumber, cherry tomatoes, olives, capers, and the remaining lemon zest. Pour over the dressing and toss well.
Transfer to a plate and arrange the egg, tuna, and feta neatly around the edge. Finish with the reserved anchovy and parsley.
Tips
People often assume “healthy” means bland, but this pasta salad proves you can have both flavor and nutrition.
Anchovy and lemon with minced onion and garlic make a bright dressing with real depth of flavor.
Salty, crumbly feta pairs especially well with springy short pasta — great for when summer kills your appetite.
Feel free to adjust the amounts based on what you like best — more olives, cucumber, or tuna, whatever you’re in the mood for.
Greek Salad Casarecce
Equipment: pot, knife, cutting board, mixing bowl
Ingredients (1 serving)
- casarecce 50g
- cherry tomatoes 6
- olives 5 (pitted)
- canned tuna 1 can (small)
- anchovy fillets 2
- egg 1 (soft-boiled)
- garlic 1 clove
- cucumber ⅓ (seeded, if using a regular cucumber)
- lemon 1
- onion ⅓
- parsley 10g
- olive oil 2 tbsp
- capers 1 tbsp
- feta cheese 1 tbsp
- salt 1 tbsp (for pasta water)
- salt a pinch
- black pepper a pinch
Instructions
1. Boil the casarecce in salted water, draining it 2 minutes before the time on the package. Toss with olive oil in a bowl.
2. Cut the cucumber into bite-sized cubes and halve the cherry tomatoes.
3. Cut the soft-boiled egg into 4-6 wedges lengthwise, and slice the olives.
4. Finely chop 1 anchovy, the onion, and the parsley; finely grate the garlic.
5. Drain the oil from the tuna and set it aside.
6. In a small bowl, combine the chopped anchovy, onion, parsley, and garlic. Squeeze in the juice of half the lemon, then grate in the zest of the other half. Add salt, pepper, and olive oil, and mix well to make the dressing.
7. In a large bowl, combine the boiled casarecce, cucumber, cherry tomatoes, olives, capers, and the remaining lemon zest. Pour over the dressing and toss well.
8. Transfer to a plate and arrange the egg, tuna, and feta neatly around the edge. Finish with the reserved anchovy and parsley.
https://hong-recipe.pages.dev/en/recipes/greek-salad-casarecce/
Hong's Recipe
