Ingredients
- mozzarella balls (200 g)
- baby plum tomatoes (250 g)
- fresh basil (1 bunch)
- farfalle pasta (350 g)
- extra virgin olive oil (3 tablespoons)
- green olives (40 g)
- canned tuna (200 g)
- salt (to taste)
- black pepper (to taste)
Instructions
Steps
- Start by boiling a large pot of salted water.
- Add farfalle pasta and cook for about 10 minutes or according to package instructions.
- While the pasta cooks, rinse baby plum tomatoes and cut them into quarters. Slice the green olives and wash the fresh basil.
- In a salad bowl, combine the quartered tomatoes and torn basil leaves. Drizzle with extra virgin olive oil and mix well.
- Once the pasta is cooked, drain it and cool it quickly under cold running water in a colander.
- Add the cooled pasta to the salad bowl with the tomatoes and basil mixture.
- Incorporate the sliced olives, mozzarella balls, and chunks of tuna. Mix everything together thoroughly.
- Allow the salad to sit for at least 30 minutes to let the flavors develop.
- Before serving, season with a generous amount of black pepper and drizzle with any remaining olive oil.
Featured in:6 Vibrant Summer Lunches