The Mediterranean Italian pasta salad is a great summer dish perfect for the warmer month when you don’t want to stay over an oven too long. You’ll only have to cook the pasta which doesn’t take all that long and you don’t have to stay close to it.
- 320 g Farfalle Pasta (Butterflies)
- 50 g Pitted black olives
- 250 g Cherry tomatoes
- 200 g mozzarella
- 200 g Tuna (*)
- Extra virgin olive oil to taste
- 10 Basil leaves
- Salt to taste
Your Italian pasta salad begins with cutting the mozzarella into cubes and draining them. Leave them in a colander until you need it, and it should be sufficiently drained.
Meanwhile, put some water to boil for the pasta, and don’t forget to add salt to the water.
As the pasta boils, prepare the rest of the ingredients.
Wash and cut the tomatoes in 4, cut the olives in half or leave them as is if you prefer them as such, and break apart the tuna chunks, or cut the tuna if you have it in fillet form.
After the pasta is boiled, strain the water out and begin assembling your Italian pasta salad.
Now comes the easiest and most satisfying part. Add all the ingredients to the boiled pasta and mix thoroughly.
Serve and enjoy!
To add some more colour to your Italian pasta salad use yellow tomatoes with the red ones.
In the same vein, use green olives as well as black olives for different tastes and colours.