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Classic Tuna Pasta Salad
Usually, people make pasta salads for dairy-free meals, but I often make them throughout the week
using whatever vegetables I have available at home.
I usually make it without cheese, so it’s dairy-free — that’s why it’s suitable for every meal.
Don’t think that pasta salads are only for dairy-free meals — they’re great and delicious
throughout the week. And the bonus? even Aviv eats it.
3 Servings
Ingredients:
200g Bissli pasta
2 cans of tuna, drained of oil (160g each)
2 cucumbers, thinly sliced and halved
Red pepper, thinly sliced
Purple onion, thinly sliced
Tomato, quartered and thinly sliced
10 cherry tomatoes, halved (depending on size)
4 mini radishes, thinly sliced and halved
Sauce:
3 tablespoons olive oil
Half a teaspoon mustard
A teaspoon crushed garlic
A teaspoon cilantro
Salt – black pepper
Mayonnaise
Preparation:
1. Prepare the pasta according to the instructions, strain, add a tablespoon of oil, mix and cool.
2. Transfer all the vegetables, including the tuna and pasta, to a bowl and mix.
3. Prepare the sauce:
Mix all the ingredients, transfer to a small jar, shake well so that everything blends into a uniform sauce, and season the salad.
If you prefer, you can use mayonnaise instead of the vinaigrette.
You can add corn, hard-boiled eggs
