Tuna Pasta Salad
Servings: 2
Calories: 627kcal
Ingredients
- 4 oz pasta shells or short tubes
- 1 zucchini cut in ribbons
- 1 cup peas
- 1/2 cup corn kernels
- 1 cup cherry tomatoes halved
- 1/2 red onion peeled and finely sliced
- 1 lime juice only
- 1 clove garlic peeled and finely sliced
- 1 stem celery finely sliced
- 1 small bunch parsley roughly chopped
- 8 oz preserved tuna in olive oil drained, oil retained
- 1 tbsp extra virgin olive oil
- salt and pepper
Instructions
- Cook the pasta according to packaging instructions. Add the peas and corn when there is just 1-2 minutes left on the timer. Drain and rinse in cold water.
- Brush the zucchini ribbons with a little olive oil and grill on a ridged griddle pan for about 1 minute each side.
- In the meantime, mix the red onion and garlic with the tomatoes and lime juice and season with salt and pepper. Leave aside for at least 5 minutes to marinate.
- Mix the pasta, peas, and corn with the red onion-tomato mix, the zucchini ribbons, celery, parsley, and tuna. Season and pour over the extra virgin olive oil.
- Toss together and add a little extra reserved oil from the tuna jar, if necessary. Serve cold.
Nutrition
Calories: 627kcal | Carbohydrates: 716g | Protein: 45.5g | Fat: 18.6g | Cholesterol: 35.1mg | Sodium: 184mg | Sugar: 13.6g