Tuna and Olive Pasta Salad

Instructions

• 1
  Cook the fusilli pasta in salted water according to package instructions. Drain, but do not rinse with cold water, to maintain optimal texture.
• 2
  While the pasta is cooking, wash and cut the tomatoes and cucumber into suitable cubes. Slice the garlic thinly.
• 3
  Drain the oil from the canned tuna into a small pan and gently heat it over low heat. Add the garlic slices and let them release their aroma for 1-2 minutes, without browning too much. This will be the base of the dressing.
• 4
  In a large bowl, mix the warm pasta with the garlic-infused oil, chopped vegetables, tuna pieces, and green olives. Season with salt and pepper to taste.
• 5
  Serve the salad garnished with fresh basil leaves. It can be consumed both warm and cold.