Go Back
A beautifully arranged plate of refreshing Italian pasta salad
Print

Italian Pasta Salad

This vibrant Italian Pasta Salad combines juicy cherry tomatoes, black olives, and rich sun-dried tomatoes with tuna and the creamy texture of Provolone cheese. Each perfectly cooked fusilli pasta is coated in a silky sauce, thanks to high-quality EVOO mixed with the juices which drip out of the cherry tomatoes. Whether you're enjoying it at a picnic or as a refreshing meal on a warm day, it is light, satisfying, and you can use almost any pantry staples you have on hand.

Equipment

  • 1 Large-sized pot
  • 2 large-sized mixing bowls
  • Large Spoon
  • Strainer

Ingredients

  • 500 g /17.6oz Fusilli pasta
  • 500 g /17.6oz cherry tomatoes half red, half yellow, halved
  • Pitted black olives as much as you like
  • Sun-dried tomatoes sliced
  • 1 can /jar of tuna
  • 1 fresh bunch of basil
  • Provolone cheese cut into small cubes
  • Parmigiano Reggiano shaved
  • Extra Virgin Olive Oil EVOO
  • Salt & pepper

Instructions

  • Bring a large pot of water to a boil then add 1 tablespoon of rock salt and allow it to dissolve. Add in the pasta of choice and cook according to the package instructions, stirring occasionally.
  • In a large mixing bowl, cut the cherry tomatoes in half, squeezing each half gently to release the juice.
  • Once cut, use a large spoon to press down on them, extracting as much juice as possible.
  • Add a pinch of salt and a generous amount of pepper to the tomatoes, then pour in a good amount of EVOO and mix well.
  • Tear the basil leaves by hand and add them to the tomato mixture, mix together and set aside.
  • Check the pasta. Once it’s al dente, strain and transfer it to a separate mixing bowl or large tray to cool down.
  • Drizzle EVOO over the pasta and toss to coat evenly. Let the pasta rest until it reaches room temperature and toss it every now and then to prevent it sticking together.
  • Add the sundried tomatoes to the cherry tomato mixture and combine then crush the black olives with your hands and add them too.
  • Add the tuna next and if it looks dry, add extra EVOO and stir.
  • Once the pasta has cooled, add it to the tomato and tuna mixture. Pour in more EVOO and mix well.
  • Gradually add the provolone cubes as you continue to mix. If the mixture appears dry, add more EVOO.
  • Break the shaved Parmigiano Reggiano into smaller pieces using your hands and add it to the pasta too.

Video