Mediterranean Pasta Salad
Ingredients
- 200 g mozzarella balls
- 250 g baby plum tomatoes
- 1 bunch fresh basil
- 350 g farfalle
- 3 tablespoons extra virgin olive oil
- 40 g Green Olives
- 200 g tuna
- to taste salt
- to taste pepper
Instructions
- Bring a large pan of well-salted water to the boil. Add the farfalle, stir once and cook until al dente, following the packet instructions.
- Meanwhile, wash the tomatoes and cut them into quarters. Slice the olives. Wash and dry the basil leaves.
- Place the tomatoes in a large salad bowl. Tear the basil leaves by hand, add them to the bowl and drizzle with 1 tablespoon of olive oil. Mix gently.
- Drain the cooked pasta in a colander and rinse immediately under cold water to cool it quickly. Allow it to drain well.
- Add the cooled pasta to the salad bowl and toss gently with the tomatoes and basil.
- Add the sliced olives, drained mozzarella balls and chunks of tuna. Mix carefully to combine.
- Leave the salad to rest for at least 30 minutes so the flavours can develop. Before serving, season with black pepper, drizzle with the remaining olive oil and adjust salt if needed.
Tips
- Rinse the pasta under cold water immediately after boiling to stop the cooking process and remove excess starch.
- Chop all vegetables to a similar size as the pasta for a consistent bite in every spoonful.
- Dress the salad 30 minutes before serving to allow the flavors to meld without the vegetables becoming soggy.
Variations
- Pesto Version: Swap the vinaigrette for a bright basil or sun-dried tomato pesto dressing.
- Protein Boost: Add canned chickpeas, grilled chicken strips, or flaked tuna for a more substantial meal.
Storage
Store in the refrigerator for up to 3 days. If it seems dry after storing, add an extra drizzle of olive oil or lemon juice before serving.
Serving Suggestions
- Perfect as a side dish for summer BBQs or as a light, portable office lunch.
- Garnish with a handful of fresh basil and extra crumbled feta cheese.
Frequently Asked Questions
What pasta shape is best?
Short, textured shapes like Rotini, Fusilli, or Penne are best for catching the dressing and ingredients.
Can I make this ahead of time?
Yes, it is an excellent make-ahead dish, but keep the fresh herbs separate and add them just before serving.
Do I have to use olives?
No, but they add a signature salty tang. You can substitute them with capers or sun-dried tomatoes if preferred.
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instructions_source: editorial-classic