Pasta Shell Salad with Tuna and Capsicum

Pasta Shell Salad with Tuna and Capsicum


2 people made this

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


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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Reviews (1)


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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