This Italian butterfly pasta salad is fresh, simple and full of flavor. Made with bow tie pasta, tuna, tomatoes, corn, mozzarella and fresh basil, it’s an easy dish perfect for lunch, dinner or sharing at a BBQ.
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Recipe Overview: Italian Butterfly Pasta Salad
This Italian pasta salad with tuna is made with farfalle, also known as bow tie or butterfly pasta, along with fresh tomatoes, corn, mozzarella and basil.
It’s a no-mayo tuna pasta salad, simply tossed with olive oil and salt for a fresh, light flavor.
This summer pasta salad works well for lunch or dinner and is also a great dish to bring to BBQs, picnics and potlucks.
It’s also versatile enough to serve right away or make ahead and refrigerate until you’re ready to serve.
Why I Love This Recipe
I make this Italian butterfly pasta salad quite often in the summer because it’s fast, easy and a great way to keep your cool when it’s hot outside. I also love that the addition of tuna adds a little extra protein, making it filling enough for lunch or a light dinner.
Pasta salads are always a summer favorite, whether it’s my creamy Italian pasta salad, roasted red pepper pasta salad or this easy Italian pasta salad. They’re simple to prepare and perfect for making ahead when you don’t want to spend much time in the kitchen.
Ingredient Notes
- Farfalle:Â Also known as bow tie or butterfly pasta. Its shape works especially well for pasta salad and mixes easily with the other ingredients.
- Tuna:Â Use a good-quality canned tuna and drain it well before adding it to the pasta. You can use tuna canned in oil or water.Â
- Tomatoes: Grape or cherry tomatoes both work well. Cut them in half so they’re easy to eat with the pasta.
- Corn:Â Use canned sweet corn, drained well before adding.
- Mozzarella: Use small fresh mozzarella balls and cut them in half so there’s plenty throughout the salad.
- Fresh basil:Â Adds fresh Italian flavor and pairs perfectly with the tomatoes and mozzarella.
- Dressing:Â A simple combination of olive oil, balsamic vinegar, oregano, salt, basil and pepper adds plenty of flavor without making the pasta salad heavy.
How to Make Italian Butterfly Pasta Salad
Cook the farfalle in a large pot of salted boiling water until al dente. Drain and rinse under cold water, then let it drain well and cool before putting the salad together.
While the pasta cools, whisk together the olive oil, balsamic vinegar, oregano, salt, basil and pepper. It’s a simple dressing, but it adds plenty of flavor to the pasta and fresh ingredients.
Add the cooled pasta to a large bowl with the tuna, corn, tomatoes, mozzarella and fresh basil. Give everything a gentle toss so the ingredients are evenly mixed throughout.
Pour the dressing over the pasta and toss again until everything is well coated. You can serve it right away, or cover and chill it for about an hour if you prefer it cold.
recipe tips
- Cook the pasta just until al dente. Farfalle should be tender but still firm enough to hold its shape once everything is tossed together.
- Rinse the pasta in cold water. For a cold bow tie pasta salad like this one, rinsing stops the cooking and cools the pasta quickly. This is one of the few times you do want to rinse pasta after cooking.
- Drain everything well. Be sure the pasta, tuna and corn are well drained so excess liquid doesn’t water down the dressing.
- Toss gently. Once the tuna and mozzarella are added, use a light hand so they don’t break apart too much.
- Taste before serving. After chilling, the pasta may need another pinch of salt, pepper or a small drizzle of olive oil to freshen up the flavors.
Italian Butterfly Pasta Salad FAQs
Of course, although it won’t technically be an Italian tuna pasta salad anymore! Try chopped salami, grilled chicken or leave the meat out completely for a vegetarian version.
I prefer a smaller pasta for pasta salad. Besides farfalle, try rotelle (wagon wheels), ditali or another short pasta shape that mixes easily with the other ingredients.
Yes. A simple Italian vinaigrette works well, or try olive oil and lemon juice for a brighter flavor. A store-bought Italian dressing is also an easy shortcut.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the pasta salad a gentle toss before serving and add a small drizzle of olive oil if it seems a little dry.
So whenever the hot weather hits or you are just looking for a quick and easy pasta recipe I hope you give this Easy Italian Pasta Salad a try. Buon Appetito!
FOR THE PASTA SALAD
- 3 cups pasta (cooked) (small past / I used bow tie pasta)
- 2 cans tuna drained (6 ounces)
- 1 can sweet corn drained (6 ounces)
- 15 small mozzarella balls (cut in half)
- 20-25 grape or cherry tomatoes (cut in half)
- 5 fresh basil leaves (chopped)
FOR THE DRESSING
- ¼ cup olive oil
- 1-2 tablespoons balsamic vinegar
- ½ – 1 teaspoon oregano
- ¼ teaspoon salt
- ½ teaspoon basil (chopped)
- 1-2 dashes pepper
FOR THE DRESSING
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In a small bowl combine the olive oil, balsamic, oregano, salt, basil and dash of pepper. Stir or whisk to combine. Â
FOR THE PASTA SALAD
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In a large bowl add the tuna, corn, mozzarella balls, tomatoes and fresh chopped basil, then add the cooked drained pasta and mix, then drizzle the dressing on top and gently combine. Can be served immediately or cover with plastic wrap and refrigerate approximately 1 hour before serving. Enjoy!
Storage: Keep leftover pasta salad covered in the refrigerator for up to 3 days. Toss well before serving and add a little olive oil if needed.
Calories: 571kcal | Carbohydrates: 55g | Protein: 33g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 46mg | Sodium: 282mg | Potassium: 496mg | Fiber: 4g | Sugar: 6g | Vitamin A: 540IU | Vitamin C: 17mg | Calcium: 287mg | Iron: 3mg | Phosphorus: 242mg
Updated from May 7, 2018.
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