Try Justine's pasta salad!


  • 500g of dried pasta (I like to the Elbow shape)

  • 2 large fresh buffalo mozzarellas (or bocconcini), roughly chopped

  • 2 punnets of cherry tomatoes cut in half

  • 6 sliced of streaky bacon

  • 150g green olive, pit removed and cut in half

  • 2 x 125g canned tuna slices, drained

  • ½ bunch basil, finely chopped

  • 2 tbs. red wine vinegar

  • 4 tbs. extra virgin olive oil

  • Salt and pepper


  • 1.

    Cook pasta according to packet instructions then drain.

  • 2.

    While the pasta is cooking, cook the bacon in a large pan until crispy and then drain on absorbent paper.

  • 3.

    In a large bowl add the cheese, tomatoes, bacon, olives, canned tuna, basil and the cooked pasta. Toss all the ingredients together and then dress with vinegar, olive oil, salt and pepper.

  • 4.

    Best serve at room temperature but may be served cold.

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