Italian salad with pasta, tuna and sun-dried tomatoes
4 servings
30 minutes
Italian salad with pasta, tuna, and sun-dried tomatoes is the embodiment of Mediterranean gastronomy. It combines tender farfalle pasta, juicy tuna, and rich flavors of sun-dried tomatoes, complemented by roasted peppers and fresh arugula. The basil and olive oil dressing adds a distinctive aroma to the dish, while soft mozzarella brings lightness and creaminess. This salad is perfect for a light lunch or an Italian-style dinner. Inspired by traditional Italian flavors, it beautifully conveys the spirit of cozy trattorias and the culinary richness of the region. Simple to prepare yet elegant in presentation, it makes a great addition to a glass of white wine and warm conversation.
1
Cut the pepper in half, remove the seeds, wrap in foil greased with olive oil, and bake in the oven for 30 minutes at 220 degrees.
- Red sweet pepper: 1 piece
- Olive oil: 4 tablespoons
2
Boil the pasta in salted water until cooked (I prefer al dente). Let it cool slightly, rinsing with cold water.
- Farfalle pasta (butterflies): 200 g
- Salt: to taste
3
Prepare a dressing from basil, olive oil, and salt. Blend for 20 seconds.
- Basil leaves: 10 pieces
- Olive oil: 4 tablespoons
- Salt: to taste
4
Cut the sun-dried tomatoes and roasted peppers into strips, and dice the mozzarella.
- Sun-dried tomatoes in oil: 100 g
- Red sweet pepper: 1 piece
- Mozzarella cheese: 200 g
5
Mix the above ingredients and tuna with the pasta, season, mix well, and before serving add arugula (also mix a little to keep the arugula crispy).
- Sun-dried tomatoes in oil: 100 g
- Red sweet pepper: 1 piece
- Mozzarella cheese: 200 g
- Canned tuna in its own juice: 1 jar
- Farfalle pasta (butterflies): 200 g
- Basil leaves: 10 pieces
- Olive oil: 4 tablespoons
- Arugula: 50 g