200 g mozzarella balls
250 g baby plum tomatoes
1 bunch fresh basil
350 g farfalle
3 tablespoons extra virgin olive oil
40 g Green Olives
200 g tuna
to taste salt
to taste pepper
1- Bring a large saucepan of salted water to the boil Add the pasta, stir once and cook for about 10 minutes or as directed on the packet.
2- Meanwhile, wash the tomatoes and cut into quarters.
3- Slice the olives.
4- Wash the basil.
5- Put the tomatoes into a salad bowl and tear the basil leaves over them.
6- Add a tablespoon of olive oil and mix.
7- When the pasta is ready, drain into a colander and run cold water over it to cool it quickly.
8- Toss the pasta into the salad bowl with the tomatoes and basil.
9- Add the sliced olives, drained mozzarella balls, and chunks of tuna.
10- Mix well and let the salad rest for at least half an hour to allow the flavours to mingle.
11- Sprinkle the pasta with a generous grind of black pepper and drizzle with the remaining olive oil just before serving.