Mafaldine Pasta Salad with Tuna

Recipe from Lily Moore

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Cooking time: 30 min

Servings 2

The dish is elevated by the bright and tangy dressing, made with a blend of olive oil, vinegar, and a touch of herbs and spices. The juicy tomatoes and velvety mozzarella offer a delightful contrast to the flaky tuna, while a sprinkle of fresh basil adds a herbal burst of flavor to this perfect salad.

Mafaldine pasta

5,7 oz.
Small cherry tomatoes

6 pcs.
Mozzarella

3,5 oz.
Tuna in oil

1 can
Fresh basil leaves

1 handful
Salt

to taste
Oregano

to taste

Calories

380 kcal
Protein

13 g
Fat

15 g
Carbohydrates

42 g

Cook the pasta according to package instructions in a pot of boiling salted water.
While the pasta is cooking, prepare the dressing. Dice the mozzarella cheese. Rinse the cherry tomatoes, pat them dry, and halve them. Use a fork to break the tuna into smaller pieces. Finely chop the fresh basil leaves, or leave them whole.
In a bowl, combine the cooked pasta, halved cherry tomatoes, tuna, diced mozzarella, and chopped or whole basil leaves. Season the salad with salt and oregano to taste. Divide the pasta salad among plates and serve.

Drain the tuna well before using it in the recipe.
Feel free to adjust the amount of olive oil, vinegar, and seasonings to your liking. Taste the dressing and make any necessary adjustments before tossing with the pasta and other ingredients.