Italian Tuna Pasta Salad
A simple, fresh pasta salad made with tuna, lettuce, tomatoes and bocconcini - an easy family favourite inspired by a recipe from Italy.Servings: 4-6 depending on serving size.
Ingredients
- 425 grams tuna in oil drained
- 1/2 head lettuce torn
- 1 punnet cherry tomatoes quartered
- 220 grams bocconcini quartered
- 500 g spiral pasta
- olive oil
- salt to taste
Instructions
- Cook the pasta according to packet instructions. Drain and set aside to cool slightly.
- In a large bowl, add the tuna and gently flake it apart with a fork.
- Add the cherry tomatoes and bocconcini.
- Tear the lettuce into bite - sized pieces and add to the bowl.
- Once the pasta has cooled, add it to the bowl. (Avoid adding it while hot, as it will wilt the lettuce.)
- Drizzle with olive oil - just enough to lightly coat everything.
- Season with salt to taste and gently mix to combine.
Notes
- Best eaten fresh, as the lettuce will wilt once mixed with the oil.
- If making ahead, combine everything except the lettuce and add it just before serving.
- This is a flexible recipe - adjust quantities to suit your taste.