1pound(500 grams) fusilli pasta(or short pasta of your choice )
6½oz(185 grams) canned or bottled tuna (Italian style in oil)(See Note 1)
8ounces(250 grams) cherry tomatoes(or a heaped cup cherry tomatoes)
1medium red bell pepper(See Note 2 )
1cupquartered bocconcini(See Note 3 )
½cupstuffed green olives(sliced)
½cupblack olives(sliced)
½cupsun dried tomatoes in oil(sliced)
Homemade Italian Salad Dressing
1teaspoondried oregano
¼teaspoongarlic powder
⅛teaspoonred pepper flakes (optional)( See Note 4)
3tablespoonsoil (from the dried tomatoes or extra virgin olive oil)
3tablespoonsred wine vinegar
salt to taste(as needed)
Instructions
Bring a large pot of water to the boil and salt it well.
Drain the tuna and place into a large serving bowl, breaking it up slightly.
Cut the tomatoes in half. Deseed and chop the red bell pepper. Place in the a the bowl with the tuna, bocconcini, sun dried tomatoes and olives and mix well.
Cook the pasta according to the packet instructions but for a minute or two less. I like to taste a few minutes before the time is up to ensure it is not overcooked. The pasta should be a little bit firm because it will continue to cook.
When the pasta is ready, drain it. If it's been overcooked, run it very briefly under cold water to stop cooking. Remove all excess water. I prefer not to run the pasta under cold water so I don't cook it completely through.
Allow to cool a little if it's still really hot. But it's important for the pasta to be a bit warm when mixed with the other salad ingredients.
Tip the slightly warm pasta into serving bowl with tuna, tri colored cherry tomatoes and bocconcini mixture.
Pour over combined dressing and toss to combine.
Taste, and adjust salt if needed.
Homemade Italian Salad Dressing
In a small bowl combine oil from the sun dried tomatoes, red wine vinegar, dried oregano, red pepper flakes and garlic powder.
Notes
As an alternative to canned tuna, use cooked rotisserie chicken, diced ham, cooked shrimp (prawns) or thin slices of pepperoni.
Also known as red capsicum.
It may be labelled "baby mozzarella",
Also known as chilli flakes in some parts of the world.
Tips for Success
Choose good quality pasta. It has better texture, absorbs flavors well and won't swell and soften in the dressing.
Boil the pasta in salted water.
Seasoning well. Taste and adjust salt to suit you. Salt brings out flavors and if a dish is bland, it just may need a sprinkle more of salt.
For more tips and FAQ's see the "Tips for Success and FAQ's" section above.