Caprese-Inspired Summer Pasta Salad
A quick and nourishing twist on the Italian caprese—perfect for busy days, picnics, or family meals.
Ingredients
- 400 grams short pasta (fusilli, penne, or farfalle)
- 150 grams cherry tomatoes (or 2 regular ripe tomatoes) chopped
- 125 grams mozzarella cubed
- 120 grams tuna in olive oil (1 can) drained
- ⅓ cup olives (black or green) sliced
- Olive oil extra virgin
- ½ tbsp dried oregano
- Salt and black pepper to taste
- Fresh basil (optional) a few torn leaves
Instructions
Cook the pasta
- Boil the pasta in salted water until al dente.
- Drain and rinse under cold water to stop the cooking.
Prep the ingredients
- While the pasta cools, chop the tomatoes, cube the mozzarella, and slice the olives.
- Drain and flake the tuna.
Assemble the salad
- Combine pasta, tomatoes, mozzarella, tuna, and olives in a large bowl.
- Add olive oil, oregano, salt, and pepper. Toss gently to mix.
- Tear in fresh basil if using.
- Taste and adjust seasoning.
Serve or store
- Serve right away or refrigerate for 15–30 minutes. This salad keeps well for up to 2 days.
Nutrition
Calories: 420kcal
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