Cook the pasta in a pot with plenty of water, salt and a splash of olive oil.
While the Farfalle are cooking, cut the carrots into long strips and place them in a large bowl where the rest of the ingredients will go. Add the chopped onion and the cherry tomatoes cut in half, which will give texture to the salad.
Next, add the tuna and the cured cheese and drizzle everything with a splash of olive oil. Once the pasta is cooked, mix it into the bowl. Finally, add the corn and the olives and stir all the ingredients. Dress the salad with tarragon vinegar and sprinkle with dried oregano. It is recommended to refrigerate it for one hour to serve cold.
