Summer picnics, epic packed lunches and an easily thrown together meal - the mighty Tuna Pasta Salad!
Ingredients
- 250g pasta
- 120g tinned sweetcorn, drained
- 120g petit pois, cooked
- 1 small red onion, finely diced
- 1 tbsp capers
- 2 tbsp cornichon, roughly chopped
- 80g black olives, roughly chopped
- 2 x tins of tuna in sunflower oil, drained
- 30g parmesan, finely grated
- 4 heaped tbsp mayonnaise
- a splash of cider vinegar
- generously seasoned with salt and pepper
- 250g pasta
- 120g tinned sweetcorn, drained
- 120g petit pois, cooked
- 1 small red onion, finely diced
- 1 tbsp capers
- 2 tbsp cornichon, roughly chopped
- 80g black olives, roughly chopped
- 2 x tins of tuna in sunflower oil, drained
- 30g parmesan, finely grated
- 4 heaped tbsp mayonnaise
- a splash of cider vinegar
- generously seasoned with salt and pepper
Cook your pasta in boiling salted water until just over al dente (as pasta cools it will firm a little again, so you don’t want too much bite). Drain and rinse thoroughly with cold water.
Add to a large bowl with the rest of your ingredients. Stir and tuck it!