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🍝 Colorful Pasta Salad with Tuna and Egg

606 kcal · 30 min · 4 servings

Colorful Pasta Salad with Tuna and Egg Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a pot with water and bring it to a boil.
  2. 2. Place the eggs in the boiling water and cook them for 8 to 10 minutes until hard-boiled.
  3. 3. Carefully remove the eggs from the water and let them cool down.
  4. 4. Add the pasta to the water and cook it al dente (firm to the bite) according to the package instructions.
  5. 5. Drain the pasta and immediately rinse it with cold water to stop the cooking process.
  6. 6. Let the pasta drain well in a colander.
  7. 7. Bring a new pot of salted water to a boil.
  8. 8. Add the peas to the boiling water and cook them for about 4 minutes.
  9. 9. Drain the peas and immediately rinse them with cold water.
  10. 10. Wash the radishes under running water.
  11. 11. Cut off the green stems and roots of the radishes.
  12. 12. Halve the radishes into thin slices.
  13. 13. Wash the watercress under running water.
  14. 14. Shake the watercress dry to remove excess water.
  15. 15. Tear the watercress leaves into smaller, bite-sized pieces.
  16. 16. Open the can of tuna and drain the liquid.
  17. 17. Take the tuna out of the can and break it into coarse pieces using a fork.
  18. 18. Place the drained pasta into a large bowl.
  19. 19. Add the drained peas to the bowl.
  20. 20. Add the sliced radishes to the bowl.
  21. 21. Add the prepared watercress to the bowl.
  22. 22. Add the broken-up tuna pieces to the bowl.
  23. 23. Drizzle vinegar, oil, salt, pepper, and sugar over the ingredients.
  24. 24. Toss everything together well until the ingredients are evenly coated.
  25. 25. Adjust the seasoning with salt, pepper, and sugar to taste if needed.
  26. 26. Take the cooled eggs and peel them carefully.
  27. 27. Cut the peeled eggs into wedges or slices.
  28. 28. Place the egg pieces on top of the pasta salad.

Nutrition per serving