🍝 Mixed pasta salad with fresh vegetables

Name: Mixed pasta salad with fresh vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g bow-tie pasta; bell peppers (1 red and 1 yellow each); 2 stalks celery; 125 g small button mushrooms; 1 can tuna in oil; 6 tbsp white wine vinegar; 0.5 tsp mustard; salt; pepper (from the mill); 2 garlic cloves; 8 tbsp olive oil; 2 hard-boiled eggs; 2 tbsp chopped parsley; 1 tbsp small capers; 2 tbsp pitted olives (thin rings)

534 kcal · 30 min · 4 servings

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Ingredients

250 g bow-tie pasta
bell peppers (1 red and 1 yellow each)
2 stalks celery
125 g small button mushrooms
1 can tuna in oil
6 tbsp white wine vinegar
0.5 tsp mustard
salt
pepper (from the mill)
2 garlic cloves
8 tbsp olive oil
2 hard-boiled eggs
2 tbsp chopped parsley
1 tbsp small capers
2 tbsp pitted olives (thin rings)

Instructions

1. Cook the pasta in salted water until al dente (still firm to the bite). Drain them, rinse briefly with cold water to stop the cooking process, and let them drain well.
2. Wash the bell pepper, remove the stem and seeds, and cut it into strips. Wash the celery, peel if necessary, and slice it thinly. Clean the mushrooms and cut them in half or quarters. Drain the tuna.
3. Whisk the vinegar with mustard, salt, pepper, pressed garlic, and oil. Peel the eggs, chop them finely, and mix them with the capers and parsley. Combine all salad ingredients with the sauce and olives, and serve the salad.

Nutrition per serving

kcal: 534
Protein: 25 g · Fett/Fat: 32 g · Carbs: 36 g