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Pasta salad with tuna


Serves 4

  • 400 g Favuzzi fusilli pasta
  • 2 jars Tonnino light tuna in water
  • 20 cherry tomatoes
  • 8 Losada Empeltre olives
  • 4 leaves fresh basil
  • Black pepper
  • Bologna salt
  • 4 tbsp Centenarium olive oil
  • Juice of half a lemon


  1. Cook the pasta in boiling water with a drizzle of olive oil, according to package instructions, then leave to cool (the pasta should be cooked in advance, since it must be cold when the salad is put together).
  2. Rinse the tomatoes then cut them in half.
  3. Drain the tuna and flake it into the lemon juice.
  4. Rinse the olives and drain them with a paper towel.
  5. Put the pasta on a plate then top with the tuna, olives and tomatoes.
  6. Thinly slice the basil and sprinkle over the salad.
  7. Drizzle with some Centenarium extra virgin olive oil and season with a pinch of Bologna salt and pepper.