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A tuna pasta salad that brings together freshness and Mediterranean flavors, just right for hot summer days. The colorful fusilli pasta mingles with bright cherry tomatoes and aromatic olives, all brought to life with a fresh herb dressing that turns these basic ingredients into a summer feast.
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This dish has become my go-to for impromptu outdoor lunches. Just last week, it was a hit at our family picnic, with even the kids asking for seconds.
Perfect Pasta Cooking
Drop the fusilli into a big pot of well-salted boiling water, give them a gentle stir and watch them carefully to get that just-right al dente texture.
Veggie Prep
Slice the cherry tomatoes in half, thinly cut the red onion, and chop up your fresh herbs.
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Herby Dressing
Mix extra virgin olive oil with balsamic vinegar, add your chopped herbs and a bit of garlic.
Bringing It All Together
Mix the dressing with the still-warm pasta, then add your veggies and flaked tuna.
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Finishing Touch
Scatter olives and extra fresh herbs on top, then let it cool in the fridge.
Through years of making this salad, I've found that tricolor fusilli aren't just pretty to look at. Their grooves trap the dressing perfectly, giving you a burst of flavor with each bite.
Tasty Pairings
This salad stands on its own as a full meal, but it goes wonderfully with some warm homemade focaccia. For a summer buffet, serve it with a crisp green salad and grilled antipasti. A glass of Provence rosé makes the perfect drink to go with it.
Creative Twists
Switch things up by using smoked salmon or shrimp instead of tuna. For a meat-free option, try roasted chickpeas and crumbled feta. Bulk it up with grilled veggies like bell peppers or zucchini. Cheese fans will love adding pearl mozzarella or grated parmesan.
Keeping It Fresh
The salad stays good for up to 48 hours in the fridge in an airtight container. If you're making it ahead, keep some dressing separate to perk it up before serving. For picnics, pack it in a cooler with ice packs.
This pasta salad means more to me than just another dish in my collection. It brings back memories of outdoor meals, kids laughing, and lively talks. Its simplicity hides a richness of flavors that makes it both comforting and festive. Each time I make it, I'm reminded how Mediterranean cooking can turn simple ingredients into moments of true togetherness.
Frequently Asked Questions
- → Can this dish be made in advance?
- Yes, you can make it ahead and keep it chilled in the fridge. Take it out 30 minutes before serving if you prefer it slightly warm.
- → What kind of pasta works here?
- Tri-color fusilli works great, but you can pick any short pasta, like penne or bow ties.
- → Can dried herbs be used instead?
- Yes, dried herbs work too. Use half the amount since they’re more concentrated.
- → How should I store the salad?
- Keep it in an airtight container in the fridge for up to 2-3 days.
- → Can I add extra ingredients?
- Absolutely, feel free to add things like bell peppers, cucumbers, or mozzarella.