Pasta Shell Salad with Tuna and Capsicum
(1)
35 minutes
A tuna pasta salad which is not only truly healthy but beautiful to look at. Fennel and capsicum add crunch.
Oliveoil1
6 people made this
Ingredients
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
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Cook the pasta in boiling salted water until just tender. Drain and refresh in cold water.
- Transfer pasta to a large bowl. Stir in the capsicums, spring onions, tuna and sliced fennel with the olive oil.
- 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 and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
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