Summer pasta salad

by: Margherita Romagnoli

  • Preparation 12 min
  • Cooking 10 min
  • Portions 4 pers.

Ingredients needed

Serves 4

  • About 12 cherry tomatoes, cut in half
  • 1 package favuzzi farfalle
  • 200 g (or more) tuna in oil
  • 2-3 tablespoons olives
  • Fresh basil and mint leaves
  • Favuzzi moderate extra virgin olive oil
  • Zest of a small half lemon
  • 2-3 tablespoons p ine nuts (or flaked almonds)
  • Salt and pepper

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Steps of preparation

  1. Put the tomatoes in a large salad bowl, drizzle with 5-6 tablespoons olive oil and add half the chopped basil and mint leaves.
  2. Season with salt and pepper, mix well and leave to marinate at room temperature while the pasta cooks bring a large pot of salted water to a gentle boil.
  3. Add the pasta and cook according to package directions (or 1 minute less*).
  4. Drain quickly and transfer to a bowl with a little olive oil to avoid sticking, add the pasta to the salad bowl with the tomatoes.
  5. Mix well to coat the pasta with the sauce, then add the olives, the pine nuts and the lemon zest.
  6. Adjust seasoning.
  7. Leave to cool for 5 minutes, then add the tuna, lightly crushed with a fork, the rest of the basil and the mint, and mix again enjoy warm, at room temperature or even cold.

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