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.

📝 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

1. 1Bring 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.
2. 2In a large mixing bowl, cut the cherry tomatoes in half, squeezing each half gently to release the juice.
3. 3Once cut, use a large spoon to press down on them, extracting as much juice as possible.
4. 4Add a pinch of salt and a generous amount of pepper to the tomatoes, then pour in a good amount of EVOO and mix well.
5. 5Tear the basil leaves by hand and add them to the tomato mixture, mix together and set aside.
6. 6Check the pasta. Once it’s al dente, strain and transfer it to a separate mixing bowl or large tray to cool down.
7. 7Drizzle 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.
8. 8Add the sundried tomatoes to the cherry tomato mixture and combine then crush the black olives with your hands and add them too.
9. 9Add the tuna next and if it looks dry, add extra EVOO and stir.
10. 10Once the pasta has cooled, add it to the tomato and tuna mixture. Pour in more EVOO and mix well.
11. 11Gradually add the provolone cubes as you continue to mix. If the mixture appears dry, add more EVOO.
12. 12Break the shaved Parmigiano Reggiano into smaller pieces using your hands and add it to the pasta too.