Pasta Salad

Cook time 30 mins
Servings 6-8


500g of dried pasta (I like the Elbow shape)
2 large fresh buffalo mozzarellas (or bocconcini), roughly chopped
2 punnets of cherry tomatoes cut in half
6 sliced of streaky bacon
150g green olive, pit removed and cut in half
2 x 125g canned tuna slices, drained
½ bunch basil, finely chopped
2 tbs. red wine vinegar
4 tbs. extra virgin olive oil
Salt and pepper


Pasta Salad


Cook pasta according to packet instructions then drain.

While the pasta is cooking, cook the bacon in a large pan until crispy and then drain on absorbent paper.

In a large bowl add the cheese, tomatoes, bacon, olives, canned tuna, basil and the cooked pasta. Toss all the ingredients together and then dress with vinegar, olive oil, salt and pepper.

Best serve at room temperature but may be served cold.