Olives, Tuna and Fresh Herbs Pasta Salad
photo by KLHquilts
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 16 ounces pasta
- 1⁄4 cup divided extra virgin olive oil
- 6 ounces olives, pitted, cut in halves
- 1 (6 ounce) can canned tuna, drained
- 1 lb fresh mozzarella cheese, cubed
- 2 tablespoons fresh marjoram, chopped
- 1 tablespoon fresh basil, chopped
- 1 pint cherry tomatoes, cut in halves
directions
- Cook pasta al dente. Drain.
- Drizzle pasta with 1 tablespoon of olive oil. Stir and let cool.
- Mix all ingredients in a large bowl.
- Cover and refrigerate one hour before serving.
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Reviews
-
Lovely! Very light flavors; delicious but not overwhelming. I used regular black olives, for fear that something like kalamata would overwhelm everything else -- but I think I'd prefer it with a stronger-tasting olive. I used whole wheat rotelle, and a hand-made mozzarella from Vermont that I picked up at our local farmer's market. Wonderful way to bid adieu to summer foods. Thanks for posting this!
RECIPE SUBMITTED BY
I live on a Farm in the country not too far from Fort Worth, TX. I have an extensive herb garden and raise my own veggies each summer. My life is filled with horses and my dogs, Australian Shepherds who I run with in Agility trials many weekends throughout the year.
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