Mediterranean Pasta Salad
Bow-ties with mozzarella, tomatoes, tuna and basil in olive oil — the picnic bowl that travels well.
- Total
- 35 min
- Serves
- 4
The pasta salad that earns its place at every picnic: farfalle tossed with mozzarella balls, sweet baby tomatoes, basil, olives and flakes of tuna, dressed simply in good olive oil. Fresh, bright and sturdy enough to sit out, it's summer in a bowl. Make it ahead — the flavors only get friendlier as they mingle.
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 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 the tomatoes and cut into quarters. Slice the olives. Wash the basil.
- Put the tomatoes into a salad bowl and tear the basil leaves over them. Add a tablespoon of olive oil and mix.
- When the pasta is ready, drain into a colander and run cold water over it to cool it quickly.
- Toss the pasta 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 allow the flavours to mingle.
- Sprinkle the pasta with a generous grind of black pepper and drizzle with the remaining olive oil just before serving.
Nutrition (per serving)
- Calories
- 550
- Protein
- 30 g
- Fat
- 25 g
- Carbs
- 50 g
Adapted from thelemonsqueezy.com. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
