Mediterranean Pasta Salad
~55 min (estimated)
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Ingredients
- 200 g (7 oz) mozzarella balls
- 250 g (9 oz) baby plum tomatoes
- 1 bunch fresh basil
- 350 g (12.5 oz) farfalle
- 3 tablespoons avocado oil
- 40 g (1.5 oz) Green Olives
- 200 g (7 oz) tuna
- to taste salt
- to taste pepper
Tip: Try buffalo mozzarella for a richer, more traditional flavor — a straight 1:1 swap, no recipe adjustment needed.
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 avocado 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 avocado oil just before serving.
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