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.
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!