Recipe byThe ZestyPlate Kitchen
Farfalle tossed with sweet tomatoes, basil, mozzarella, olives and tuna in olive oil. Light, summery and even better after a rest.
This Mediterranean pasta salad is the kind of thing you throw together when the weather turns warm: farfalle tossed with juicy tomatoes, mozzarella, olives, tuna and torn basil, dressed simply with good olive oil. It travels well and bends to whatever you have, which makes it a natural for picnics and barbecues. Make it a little ahead and the flavours have time to settle into each other.
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Prep 15 min
Cook 10 min
Total 25 min
Easy
Scale:
- 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 Baking
Preparation
- Bring a large saucepan of salted water to the boil, add the pasta, stir once, and cook for about 10 minutes or as the packet directs.
- 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 it and run cold water over it to cool it quickly, then toss it into the bowl with the tomatoes and basil.
- Add the sliced olives, drained mozzarella balls and chunks of tuna, mix well, and leave the salad to rest for at least half an hour so the flavours come together.
- Finish with a good grind of black pepper and a drizzle of the remaining olive oil just before serving.
Tips from the ZestyPlate Kitchen
- Cool the cooked pasta quickly so it stops cooking and doesn't clump together.
- Use ripe, properly flavoured tomatoes and decent mozzarella; the dish leans heavily on both.
- Give the salad time to rest before serving so the flavours come together.
- Be generous with the olive oil and the fresh basil right at the end.
Frequently Asked Questions
Yes, it is one of the better dishes for it. Resting lets the flavours mingle. Add the basil and a fresh drizzle of oil just before serving.
Short shapes like farfalle, fusilli or penne catch the dressing and bits of vegetable, which is what you want in a pasta salad.
Of course. It is lovely without for a vegetarian version, or swap in chickpeas, salami or a little more mozzarella.
A couple of days in the fridge. Wake up leftovers with a little extra oil and seasoning before serving.
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