pasta salad in a glass bowl
Print Recipe
5 from 5 votes

Easy Italian Butterfly Salad

Easy Italian Pasta Salad,  made with fresh ingredients, including tomatoes, mozzarella, herbs and a delicious Homemade Italian Salad Dressing.  The perfect Summertime Lunch or Dinner idea.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish, Pasta, Side Dish
Cuisine: Italian
Servings: 6
Calories: 242kcal
Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

FOR THE PASTA SALAD

  • 3 cups pasta (cooked) (small past / I used bow tie pasta)
  • 2 cans tuna drained (6 ounces / 170 grams)
  • 1 can sweet corn drained (6 ounces / 150 grams)
  • 15 small mozzarella balls (cut in half)
  • 20-25 grape or cherry tomatoes (cut in half)
  • 5 fresh basil leaves (chopped)

FOR THE DRESSING

  • 1/4 cup olive oil
  • 1-2 tablespoons balsamic vinegar
  • 1/2 - 1 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/2 teaspoon basil (chopped)
  • dash pepper

Instructions

  • In a large pot of boiling salted water cook the pasta al dente.  Drain and rinse in cold water.  (Only rinse pasta in cold water if making a cold pasta salad)

FOR THE DRESSING

  • In a small bowl combine the olive oil, balsamic, oregano, salt,  basil and dash of pepper.  Stir or whisk to combine.  

FOR THE PASTA SALAD

  • 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!

Nutrition

Calories: 242kcal | Carbohydrates: 23g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 888mg | Potassium: 779mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1020IU | Vitamin C: 25.2mg | Calcium: 43mg | Iron: 2.9mg