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🍝 Colorful Pasta Salad with Tuna

494 kcal · 30 min · 4 servings

Ingredients

• 200 g bow-tie pasta
• 1 red bell pepper
• 1 yellow bell pepper
• 2 stalks celery
• 100 g mushrooms
• Tuna in oil (100 g)
• 8 tbsp fruit vinegar
• 1 tsp medium-hot mustard
• salt
• white pepper
• sugar
• 2 garlic cloves
• 10 tbsp olive oil
• 2 sprigs mixed herbs
• 2 hard-boiled eggs
• 1 tbsp capers
• 1 pickled anchovy fillet
• 2 tbsp pitted olives

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Cook the farfalle pasta in this salted water until al dente (still firm to the bite).
3. 3. Rinse the cooked pasta immediately with cold water.
4. 4. Let the pasta drain in a colander and cool down completely.
5. 5. Wash the bell peppers and celery stalks thoroughly.
6. 6. Remove the inside of the peppers and cut both into thin strips.
7. 7. Wipe the mushrooms dry with a cloth.
8. 8. Place the tuna in a sieve and let it drain.
9. 9. Shred the tuna into small pieces using two forks.
10. 10. Add all prepared ingredients to a large bowl.
11. 11. Mix the fruit vinegar with mustard, salt, pepper, and a pinch of sugar.
12. 12. Peel the garlic and press it directly into the bowl.
13. 13. Stir the olive oil into the dressing.
14. 14. Rinse the herbs briefly and shake them dry.
15. 15. Pick the leaves off the herb stems.
16. 16. Peel the boiled eggs.
17. 17. Chop the eggs very finely together with the herbs, capers, and anchovy fillets.
18. 18. Slice the olives into rings.
19. 19. Add the olives, the egg-herb mixture, and the dressing to the pasta mix.
20. 20. Mix everything well together.
21. 21. Serve the salad.

Nutrition per serving

• kcal: 494
• Protein: 20 g · Fett/Fat: 34 g · Carbs: 34 g