Pairs well with Italian Pasta Salad
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Italian Pasta Salad
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A colorful and refreshing Italian pasta salad packed with Mediterranean flavors, perfect for summer gatherings, picnics, or a casual lunch. Made with fusilli pasta, cherry tomatoes, black olives, sun-dried tomatoes, tuna, fresh basil, Provolone cheese, and Parmigiano Reggiano, dressed in extra virgin olive oil.
00:15:00 total
Serves 6
easy
Cold Starter / Salad
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Ingredients
- fusilli pasta - 500 g (dried at low temperature to maintain quality)
- cherry tomatoes - 500 g (half red, half yellow, halved)
- pitted black olives - watch the video to see (as much as you like)
- sun-dried tomatoes - watch the video to see (sliced)
- tuna - watch the video to see (can or jar, in olive oil)
- fresh basil - watch the video to see (a bunch)
- Provolone cheese - watch the video to see (cut into small cubes)
- Parmigiano Reggiano - watch the video to see (shaved)
- extra virgin olive oil - watch the video to see (EVOO, as needed)
- salt - to taste
- pepper - to taste
Instructions
- Cook the Pasta: Bring a large pot of water to a boil, add 1 tablespoon of rock salt and dissolve. Add fusilli pasta and cook according to package instructions, stirring occasionally.
- Prepare the Cherry Tomatoes: Cut the cherry tomatoes in half, squeezing each half gently to release the juice. Press down on them with a spoon to extract as much juice as possible.
- Season the Tomatoes: Add a pinch of salt, a generous amount of pepper, and a good amount of extra virgin olive oil to the tomatoes. Mix well.
- Add Basil: Tear the basil leaves by hand and add them to the tomato mixture. Mix together and set aside.
- Cool the Pasta: Once the pasta is al dente, strain and transfer to a separate mixing bowl or tray to cool down. Drizzle with extra virgin olive oil and toss to coat evenly.
- Combine Ingredients: Add the sun-dried tomatoes, crushed black olives, and tuna to the tomato mixture. Mix well. Once the pasta has cooled, add it to the mixture.
- Finish the Salad: Pour in more extra virgin olive oil if needed and mix well. Gradually add the Provolone cubes as you continue to mix. If the mixture appears dry, add more EVOO.
- Serve: Serve the pasta salad at room temperature. Optionally, finish with more shaved Parmigiano Reggiano on top.
