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Summer Italian Pasta Salad, easy quick healthy recipe The Petite Cook

Summer Italian Pasta Salad

Course: Main
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 5
Print Recipe


  • 1 package 500gr Farfalle pasta
  • 7 oz 200gr organic cherry tomatoes, halved
  • 200 g or 2 cans better if bottled high quality tuna chunks/steak, well drained
  • 1 can sweetcorn drained
  • handful of chopped fresh herbs basil, thyme, mint
  • 2 mozzarella well drained and chopped
  • a bunch of fresh arugula
  • Extravirgin Olive Oil to taste


  • Bring a large pot of lightly salted water to a boil.
  • When water is boiling, add pasta and cook until "al dente" ( 2 mins earlier than what the package instruction say).
  • Meanwhile, add all ingredients into a large serving bowl, and season with salt and pepper to taste and a splash of Extravirgin olive oil.
  • Drain pasta and allow to cool slightly ( you can add a little olive oil so that pasta doesn't become sticky).
  • Add the pasta into the bowl, mix very well and serve immediately or refrigerate until ready to eat. Enjoy!