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Rotini Pasta Salad
Makes 8 Servings
*1 teaspoon capers, preserved in salt
*3 cups (1 pound) cherry tomatoes, cut in quarters
*1 cup Kalamata olives, cut in half
*6-ounce can tuna in oil, drained
*1 cup (approximately 1 large ball) fresh buffalo mozzarella (See Notes)
*1/2 cup fresh basil, chopped
*Sea salt and freshly ground black pepper to taste
*1/3 cup Academia Barilla Mont Iblei extra virgin olive oil (See Notes)
*16-ounce package Barilla Rotini
1Bring a large pot of salted water to a boil for the pasta.
2Soak capers in a bowl of water for 30 minutes to remove excess salt.
3Combine cherry tomatoes, olives, tuna, mozzarella, basil, salt, pepper and olive oil in a large bowl. Set aside to marinate 30 minutes to 2 hours.
4Add pasta to boiling water. Cook according to package directions. Drain, place on flat baking pan, drizzle with olive oil and let cool.
5Drain capers and mince finely; add capers to the large bowl. When pasta is cool, add pasta to bowl. Toss all ingredients, season with additional salt and pepper as desired; toss well and serve.
  • Fresh buffalo mozzarella made from the milk of the water buffalo or a combination of milk from the water buffalo and cow. May substitute fresh mozzarella or a good quality American mozzarella.
  • Academia Barilla Mont Iblei extra virgin olive oil is available online from

Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.