Mediterranean Pasta Salad

Method9 steps

1. 1

   Step 1: Bring a large saucepan of water to a boil and salt the water to taste.

   Uses Water to fill the pasta saucepan, as needed · Salt for the pasta cooking water, to taste

2. 2

   Step 2: Add all the dry farfalle (350 g), stir once and cook until tender: the source guide is about ten minutes, but follow the actual pasta packet if its time differs.

   Farfalle source guide; use packet time if different · 10 minUses The saucepan of boiling salted water · 350 g dry farfalle pasta

3. 3

   Step 3: While the pasta cooks, wash and quarter all the baby plum tomatoes (250 g). Drain and slice all the green olives (40 g), removing stones if present; keep the tomatoes and olives separate.

   Uses 250 g baby plum tomatoes · 40 g green olives

4. 4

   Step 4: Wash the full bunch of basil (1 bunch) and separate the leaves from any coarse stems. Hold the clean leaves ready to tear into the salad.

   Uses 1 bunch fresh basil

5. 5

   Step 5: Put all the prepared quartered tomatoes in a salad bowl and tear the clean basil leaves over them. Mix with one tablespoon of the olive oil (3 tbsp), keeping the remaining two tablespoons for serving.

   Uses Only the prepared quartered tomatoes; keep the sliced olives aside · All prepared basil leaves · 3 tbsp extra virgin olive oil, divided: 1 tbsp then 2 tbsp

6. 6

   Step 6: Once the farfalle is tender, drain it into a colander and run cold water over it to cool it quickly. Drain the cooled pasta well.

   Uses All cooked farfalle, drained from its cooking water · Cold running water to cool the cooked pasta in a colander

7. 7

   Step 7: Toss all the actual cooled drained pasta through the tomato-basil mixture in the salad bowl.

   Uses All cooled drained farfalle · All the dressed tomato-basil base

8. 8

   Step 8: Drain the mozzarella balls (200 g) and the ready-cooked canned tuna (200 g), breaking the tuna into chunks. Mix all the mozzarella, tuna and held sliced olives through the pasta salad. Cover and refrigerate for at least thirty minutes so the flavours mingle.

   Chill assembled salad for at least 30 minutes · 30 minUses All combined pasta and tomato-basil base · Only the held sliced olives · 200 g mozzarella balls, drained in step 8 · 200 g ready-cooked canned tuna, drained and broken into chunks

9. 9

   Step 9: Just before serving, drizzle the chilled salad with the remaining two tablespoons olive oil and add a generous grind of black pepper. Toss and serve; return any leftovers promptly to the refrigerator.

   Uses All chilled assembled salad · 3 tbsp extra virgin olive oil, divided: 1 tbsp then 2 tbsp · Freshly ground black pepper for serving, to taste