Tuna, olive and pasta salad

title="Tuna, olive and pasta salad"
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(1) Rate it

• 0:15 Prep


• 0:10 Cook


• 
  4 Servings


• Easy

Jazz up everyday tuna salad with olives, beans and soft boiled eggs.

Featured in
Lower GI, Pasta salad recipes

Ingredients

• 250g penne rigate


• 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

Method

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


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

  
  

  
  



• 
  
  
  Step 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.
  
  
  

Nutrition

• 2748 kj

  Energy




• 38g

  Fat Total




• 7g

  Saturated Fat





• 29g

  Protein





• 508.14mg

  Sodium




• 1g

  Carbs (sugar)




• 48g

  Carbs (total)

All nutrition values are per serve

Notes

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

• Author: Kirrily La Rosa


• Image credit: Steve Brown


• Publication: Super Food Ideas

Source: taste.com.au