... from Iran


Pasta Salad with Hot Sauce


500 grams (1 pound) vegetable fusilli

5 tablespoons olive oil

10 small pickled cucumbers, chopped

5–6 baby ears of corn, cut into rings

2–3 tablespoons finely minced parsley leaves

1 can tuna

1 fresh chili pepper

Salt and pepper to taste

2–3 teaspoons lemon juice


1.     Boil the fusilli in salted water with 1 tablespoon olive oil added. Drain, rinse, and drain again.

2.     Mix the pickled cucumbers and baby corn rings with the minced parsley. Add the tuna and the de­sired amount of chili pepper.

3.     Toss the ingredients with the cooked fusilli. Add salt, pepper, lemon juice, and olive oil.


Makes 4 servings

I.P.O. International Pasta Organisation Secretariat General c/o AIDEPI - Associazione delle Industrie del Dolce e della Pasta Italiane -
Viale del Poggio Fiorito 61 00144 Roma, Italia Tel. +39 06 8091071 Fax +39 06 8073186 - ipo@internationalpasta.org