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Octopus pasta salad with tomato vinaigrette

El Rey del Pulpo > Octopus Recipes > Pasta Dishes > Octopus pasta salad with tomato vinaigrette
  • For sharing:  4 servings
  • Difficulty: Low
  • Time: 25 min
  • Ideal for: Main
  • Calories: 335 Kcal/100g

RECIPE FOR OCTOPUS PASTA SALAD WITH TOMATO VINAIGRETTE

Ingredients

Ingredients for 4 servings:

1 package od precooked octopus el Rey del Pulpo

300 g of dried pasta

150 g of cherry tomatoes

1 spring onion

½ yellow pepper

1 Italian green pepper

1 can of tuna

Fresh parsley

FOR THE TOMATO VINAIGRETTE:

Extra virgin olive oil

Apple cider vinegar

1 ripe tomato

Salt

METHOD

  • The first thing you should do is to take the package of el Rey del Pulpoprecooked chilled octopus out of the refrigerator to let it come to room temperature. If you’re using precooked frozen octopus, you should let it thaw overnight in the refrigerator or leave it to sit in a bowl of cold water for 30 minutes.
  • Then, place one liter of water for every 100 g of pasta with a tablespoon of salt and a bay leaf in a pot.
  • Once the water comes to a full, rolling boil, add the pasta. Leave it to cook for the amount of time indicated on its packaging. Once cooked, drain and rinse under cold running water. Drain again and drizzle with a little oil to prevent sticking. Set aside for later.
  • Next, slice the ingredients to be added to the octopus pasta salad.
  • Start by slicing the octopus into slices that are not too thick. Then, brunoise the vegetables, peppers and spring onion, and slice the cherry tomatoes into quarters.
  • Lastly, make the vinaigrette. To do this, emulsify 3 parts olive oil to 1 part vinegar. Beat vigorously using a fork, and add the salt and the peeled and grated tomato. Beat well until the vinaigrette has emulsified.
  • In a bowl or deep dish, place the cooked pasta, scatter the sliced vegetables on top, add the octopus and can of tuna, and drizzle with the vinaigrette. Stir everything together until everything is well mixed.
  • You can eat it as soon as you make it or you can leave it in the refrigerator to let the octopus pasta salad rest and absorb the flavor of the vinaigrette.
  • Before serving, sprinkle some minced fresh parsley on top.

 

Some tips to make a great octopus pasta salad

As an alternative to apple cider vinegar, you can use balsamic vinegar of Modena or make a mustard vinaigrette by emulsifying extra virgin olive oil with a tablespoon of old-style mustard.

To make pasta salad, it’s always better to use short pasta such as penne rigate, farfalle or fusilli.

You can add more ingredients to the octopus pasta salad such as sweet corn, imitation crab sticks, avocado, shrimps, etc.

If you want to prepare refreshing and simple recipes, you can make a delicious stir-fried octopus with noodlesor octopus with homemade sauce to enjoy the delicious sauces we have for you.

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