1 bowl


For the pasta salad :

500 g of pasta for salads pasta fusilli 3 colors or other
A few cherry tomatoes
1 large can of tuna, drained and crumbled
1 small red onion, finely chopped
A few olives I used kalamata and green olives

For the herb vinaigrette:

½ cup | 125 ml olive oil
¼ cup | 60 ml lemon juice
1 clove garlic, chopped
1 tbsp. chopped parsley
1 tbsp. fresh thyme, chopped
1 tbsp. rosemary, chopped
Salt and freshly ground black pepper to taste


Cooking the pasta:

In a large pot, bring a large volume of salted water to a boil.
Add your pasta and let it cook. The time will vary depending on the size of the pasta. Read the instructions on the package.
Do not overcook. Generally, 8 to 12 minutes. Do not overcook.
Once your pasta is cooked, drain and rinse it quickly.


Meanwhile, while you are cooking your pasta, prepare your other ingredients.
Prepare your dressing in a salad bowl.
Add the pasta, tomatoes, tuna, onion and olives. Toss gently.

To serve:

If you are not eating it right away, film the bowl and chill.
If you like to serve it warm, take it out of the fridge a little ahead of time so that it is at room temperature. Enjoy!