Pasta Salad With Marinated Tomatoes and Tuna


  • 3

    pints cherry tomatoes (about 2 pounds), halved

  • ½

    cup olive oil, plus more for drizzling

  • 1

    large shallot, thinly sliced

  • 3

    garlic cloves, thinly sliced

  • 2 to 3

    sprigs fresh oregano

  • 2

    tablespoons red wine vinegar

  • Kosher salt and black pepper

  • 1

    pound casarecce or other short pasta

  • 2

    (6-ounce) jars tuna packed in olive oil, drained


  1. Toss cherry tomatoes, olive oil, shallot, garlic, oregano and vinegar in a large bowl. Season with 1 teaspoon salt and 1 teaspoon black pepper and let marinate for at least 15 minutes.
  2. Bring a large pot of water to a boil and season generously with salt.
  3. Add pasta to the boiling water and cook until al dente, 8 to 10 minutes, depending on the shape and brand of pasta. With a spider or slotted spoon, strain pasta directly into tomato mixture and toss to combine. Season to taste with more salt and pepper.
  4. Stir in flakes of tuna and serve with a drizzle of olive oil on top. The pasta can be served hot or at room temperature.