Pasta Shell Salad with Tuna and Capsicum

    35 minutes

    A tuna pasta salad which is not only truly healthy but beautiful to look at. Fennel and capsicum add crunch.

    2 people made this

    Serves: 4 

    • 225g pasta shells
    • 2 red capsicums, diced
    • 2 yellow capsicums, dice
    • 4 spring onions, thinly sliced
    • 1 small fennel bulb, thinly sliced and fronds reserved
    • 1 tin tuna, drained
    • 3 teaspoons extra virgin olive oil
    • 2 teaspoons Dijon mustard
    • 5 tablespoons creme fraiche or sour cream
    • squeeze lemon juice
    • salt and pepper, to taste

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook the pasta in boiling salted water until just tender. Drain and refresh in cold water.
    2. Transfer pasta to a large bowl. Stir in the capsicums, spring onions, tuna and sliced fennel with the olive oil.
    3. In a small bowl, combine mustard, creme fraiche, lemon juice, salt and pepper. Pour over the salad and toss well then garnish with fennel fronds.
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    Delicious. The dressing is wonderful. I think it would work better with spiral pasta as the shells don't always coat well and tend to sit inside each other. My teenage daughter gave this 5 stars for flavour.  -  05 Nov 2015

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