Mediterranean Pasta Salad Graziani Family Recipe...
The Mediterranean pasta salad is a summer dish made with simple and light ingredients, that can be made well in advance and stored in the fridge for a couple of days. Basil and tomatoes are at their best during summer and, combined with fresh mozzarella and canned tuna, make this pasta salad tasty, without being too heavy. The Mediterranean pasta salad is great for the beach or picnic.
INGREDIENTS
Servings: 4 persons
- Pasta: bow-tie (or another shape) 11.3oz
- Tomatoes: cherry, 8.8oz
- Tuna: in oil, drained weight in oil 7oz
- Olives: black (or green), pitted 1/3 cup
- Basil: fresh, 20 leaves
- Salt: to taste
- Pepper: (or fresh chili pepper) to taste
- Olive oil: extra virgin, to taste
- Mozzarella: 7oz
PREPARATION
- Cook the pasta in a pot of boiling salted water
- Wash and cut the tomatoes into small pieces
- Cut the black olives into rings
- Cut the mozzarella into cubes
- Drain the tuna over a bowl (save oil to be used)
- Add the tomatoes and the roughly torn basil leaves
- Stir to coat the tomatoes with the drained oil from the tuna
- Drain the pasta (very al dente) and stop the cooking process by rinsing it under cold running water
- Place the cooled pasta in another bowl, then add the tomatoes and the black olives
- Break the tuna with a fork and add to the pasta, along with the mozzarella cheese
- Stir and let it rest for at least half an hour before serving
- Finally, drizzle a little extra virgin olive oil on top
HOW TO STORE
If you want to store your Mediterranean pasta salad for a few days in the fridge, remember not to add the tomatoes until serving time, because they tend to sour.
