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Tuna, olive and pasta salad Recipes
Prep Time
N/A
Minutes
Total Time
20
Minutes
Makes
4
Servings
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Recipe Name : Tuna, olive and pasta salad
Country : Italy
Rating :
Category : Home > Pasta > Macaroni
Chef : Kirrily La Rosa
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INGREDIENTS


* 250g dried penne pasta
* 200g green beans, trimmed, chopped
* 4 eggs
* 1 tablespoon white wine vinegar
* 2 teaspoons wholegrain mustard
* 1/4 cup olive oil
* 1 baby cos lettuce, leaves torn
* 1/2 cup pitted kalamata olives
* 2 x 180g cans tuna in chilli oil, drained, flaked

DIRECTION


1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Rinse under cold water.

2. Meanwhile, bring a small saucepan of water to the boil over high heat. Add beans. Cook for 2 minutes or until just tender. Drain and set aside.

3. Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 3 minutes (see note). Drain. Cool under cold running water.

4. Combine vinegar, mustard and oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Place pasta, beans, lettuce, olives and tuna in a bowl. Drizzle over dressing. Toss to combine. Divide salad between bowls. Peel eggs and cut lengthways in half. Top salad with egg. Season with pepper. Serve.
NOTE:

These are soft-boiled eggs. If you prefer hard-boiled eggs, cook for a further 3 to 4 minutes
SOURCE:

http://www.taste.com.au/recipes/18121/tuna+olive+and+pasta+salad