Picture this, you’re sitting on a patio on the Amalfi coast overlooking the summer sun, as it drops into the Mediterranean Sea. As you watch the picturesque sunset you dine on the most delicious pasta salad filled with vibrant pesto, creamy mozzarella, and delicate tuna. It’s light, full of flavor, and…just gorgeous. Want to make it at home? Check out the recipe below!
1 pound of pasta
Sea salt, to taste
½ cup extra virgin olive oil
2 tablespoons fresh oregano leaves
3 cups of fresh basil leaves plus more for garnish
1 (5 ounce) can or jar of oil-packed tuna, drained
Bring a large pot of water to a boil. Once the water reaches a boil, salt it so it tastes like a well-seasoned soup. Add pasta and cook until al dente. Drain the pasta and add it to a large bowl. Add about 2 tablespoons of oil and the oregano leaves and let cool.
Make your pesto by adding the basil, garlic, Parmigiano, pecorino, remaining olive oil, pistachios, and pine nuts to a blender or food processor. Blend until you have a smooth pesto.
When the pasta is at room temperature mix in the pesto then shred mozzarella by hand. Then add the sliced tomatoes followed by tuna. Mix together until well combined. Plate it and finish it off by adding a few basil leaves. Enjoy!