Mediterranean Pasta Salad

Name: Mediterranean Pasta Salad
Yield: 4
Cuisine: Italiana
Ingredients: 200 g Tuna; Pepper; Salt; 3 tablespoons Extra Virgin Olive Oil; 200 g Mozzarella; 250 g Cherry Tomatoes; 1 bunch Basil; 40 g Green Olives; 350 g farfalle

Media

Contains allergens

Pescado

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein21 %33 g
Carbs44 %69 g
Fat36 %25 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	632 kcal	234 kcal
Protein	33 g	12.2 g
Carbs	69 g	25.6 g
Fat	25 g	9.3 g

One serving is about 270 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty30/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Italian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Italian

Ingredients

200 g Tuna
Pepper (to taste)
Salt (to taste)
3 tablespoons Extra Virgin Olive Oil
200 g Mozzarella
250 g Cherry Tomatoes
1 bunch Basil
40 g Green Olives
350 g farfalle

Instructions

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.
Meanwhile, wash the tomatoes and cut into quarters. Slice the olives. Wash the basil.
Put the tomatoes into a salad bowl and tear the basil leaves over them. Add a tablespoon of olive oil and mix.
When the pasta is ready, drain into a colander and run cold water over it to cool it quickly.
Toss the pasta into the salad bowl with the tomatoes and basil.
Add the sliced olives, drained mozzarella balls, and chunks of tuna. Mix well and let the salad rest for at least half an hour to allow the flavours to mingle.
Sprinkle the pasta with a generous grind of black pepper and drizzle with the remaining olive oil just before serving.