A fresh Mediterranean pasta salad — farfalle tossed with sweet tomatoes, basil, mozzarella, olives and tuna in olive oil. Light, summery and even better after resting.
- 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
Tags:
Pasta BakingVideo
Preparation
- Bring a large saucepan of salted water to the boil, add the pasta, stir once, and cook for about 10 minutes or as directed on the packet.
- Meanwhile, wash and quarter the tomatoes, slice the olives, and wash the basil.
- Put the tomatoes in a salad bowl, tear the basil over them, add a tablespoon of olive oil, and mix.
- When the pasta is ready, drain and run cold water over it to cool quickly, then toss into the salad bowl with the tomatoes and basil.
- Add the sliced olives, drained mozzarella balls and chunks of tuna, mix well, and let the salad rest for at least half an hour to let the flavours mingle.
- Finish with a generous grind of black pepper and a drizzle of the remaining olive oil just before serving.
