Name: Pasta Salad With Tuna & Peppers
Yield: 4 servings
Ingredients: 150 g (5 oz) penne; a pinch of salt; 1 teaspoon olive oil; 1 x 185 g (61/2 oz) can of tuna in spring water; 12 black olives, pitted and chopped; 1 red pepper, deseeded and diced; 2 tomatoes, deseeded and chopped; a handful of flat-leaf parsley, leaves only, finely chopped; 3 tablespoons light mayonnaise; 1 teaspoon balsamic vinegar; freshly ground black pepper

Servings: 4 persons

150 g (5 oz) penne
a pinch of salt
1 teaspoon olive oil
1 x 185 g (61/2 oz) can of tuna in spring water
12 black olives, pitted and chopped
1 red pepper, deseeded and diced
2 tomatoes, deseeded and chopped
a handful of flat-leaf parsley, leaves only, finely chopped
3 tablespoons light mayonnaise
1 teaspoon balsamic vinegar
freshly ground black pepper

1
Put a saucepan of water over a medium to high heat and, when it begins to boil, add the pasta and a pinch of salt. Cook the pasta until it is just ready and still has a slight bite, then drain and rinse under a cold tap. Put it in a large bowl and add the olive oil; stir them together.
2
Drain the tuna and flake it into the bowl with the pasta. Add the olives, pepper, tomatoes and parsley and stir everything together gently with a wooden spoon.
3
In a separate bowl, mix the mayonnaise, balsamic vinegar and plenty of black pepper.
4
Add this mixture to the pasta and stir it in thoroughly with the wooden spoon; serve immediately, accompanied by some salad leaves.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pasta Salad With Tuna & Peppers

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