Tuna Pasta Salad
Tuna pasta salad is a handy lunch you can make in advance and eat cold. Rinse the pasta under cold water so it doesn't clump, then toss it with tuna, cherry tomatoes, cucumber and a simple lemon and oil dressing. It keeps in the fridge for a day or two.
Ingredients
Makes 4 servings
- 360g Pasta (fusilli or penne)
- 380g Canned tuna in oil
- 320g Cherry tomatoes
- 240g Cucumber
- 48ml Olive oil
- 40ml Lemon juice
- 20g Basil leaves (fresh)
Method
- Cook pasta in well-salted boiling water until al dente, drain and rinse under cold water.
- Halve cherry tomatoes and dice cucumber.
- Drain tuna and flake into a large bowl with pasta, tomatoes, and cucumber.
- Dress with olive oil and lemon juice, toss well, scatter basil, and season with salt and pepper.
Nutrition
Per serving: 625 kcal · 36.8g protein · 71.8g carbs · 21.2g fat