Ingredients:

  • 320g short pasta (e.g., fusilli, penne, farfalle, or rotini)
  • 1 tablespoon extra virgin olive oil (for tossing after cooking)
  • Salt, to taste (for pasta water)
  • 200g cherry tomatoes, halved or quartered
  • 200g fresh mozzarella balls (bocconcini or ciliegine), drained and halved or quartered
  • 160g tuna in olive oil or water, well-drained and flaked
  • 1/4 cup fresh basil leaves, torn or roughly chopped
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 1 tablespoon white wine vinegar or fresh lemon juice
  • 1 clove garlic, minced (optional, for a punchier flavor)
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional, for a subtle heat)

Instructions:

  1. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the short pasta and cook according to package directions until it reaches an al dente texture.
  2. Cool the pasta: Immediately drain the cooked pasta in a colander and rinse thoroughly with cold water to stop the cooking process and cool it down rapidly. This prevents stickiness. Toss the cooled pasta with 1 tablespoon of extra virgin olive oil to keep the strands from clumping together. Set aside to cool completely.
  3. Prepare fresh additions: While the pasta cools, prepare the other fresh ingredients. Halve or quarter the cherry tomatoes for easy eating and visual appeal. Drain the fresh mozzarella balls thoroughly and then halve or quarter them. Well-drain the tuna (if using tuna in oil, press out excess oil; if using tuna in water, ensure all water is removed) and flake it into small pieces. Tear or roughly chop the fresh basil leaves.
  4. Make the dressing: In a large mixing bowl (this will be your main mixing bowl for the salad), whisk together the 3 tablespoons of extra virgin olive oil, 1 tablespoon of white wine vinegar (or fresh lemon juice), and the minced garlic (if using). Season generously with salt and freshly ground black pepper. Add a pinch of red pepper flakes if you desire a subtle heat.
  5. Combine all ingredients: Add the completely cooled pasta, the prepared cherry tomatoes, mozzarella balls, flaked tuna, and fresh basil leaves to the large mixing bowl with the dressing. Gently toss all ingredients together until everything is well combined and coated with the dressing, ensuring even distribution of flavors.
  6. Serve and enjoy: Taste the pasta salad and adjust seasonings (salt, pepper, vinegar/lemon juice) as needed to achieve your preferred balance of flavors. Serve immediately for a fresh taste, or for optimal flavor melding, cover and chill in the refrigerator for at least 30 minutes before serving. This dish is perfect for a quick meal or a picnic.