🍝 Pasta salad with tuna and fresh vegetables

Name: Pasta salad with tuna and fresh vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g shell pasta; 300 g cherry tomatoes; 2 small can tuna (in its own juice); 1 small can corn; 200 g green beans; 200 g sour cream; 3 tbsp whipping cream; 1 tbsp lemon juice; salt; pepper from the mill

647 kcal · 30 min · 4 servings

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Ingredients

350 g shell pasta
300 g cherry tomatoes
2 small can tuna (in its own juice)
1 small can corn
200 g green beans
200 g sour cream
3 tbsp whipping cream
1 tbsp lemon juice
salt
pepper from the mill

Instructions

1. Drain the can of corn and let the liquid drain off well.
2. Place the tuna in a sieve, let the water drain off, and tear the pieces into coarse strips by hand.
3. Wash the tomatoes under running water and cut each one in half.
4. Wash the beans, trim the hard ends, and boil them in salted water for about 8 minutes. Then remove them, shock them immediately in ice-cold water to keep their color, and let them drain.
5. Cook the pasta in plenty of salted water until al dente. Remove them, run them under cold water so they don't stick, and let them drain well.
6. Mix the drained pasta with the corn, tomatoes, tuna, and beans. Season everything with salt and pepper and serve the salad on plates.
7. Whisk the cream, lemon juice, and crème fraîche (or sour cream) together in a small bowl. Distribute this sauce evenly over the individual portions of the pasta salad.

Nutrition per serving

kcal: 647
Protein: 32 g · Fett/Fat: 25 g · Carbs: 73 g