← All recipes

🍝 Fresh Pasta Salad with Tuna

674 kcal · 30 min · 4 servings

Ingredients

• 0.5 cucumber
• 2 bell peppers (red)
• 2 spring onions
• 1 clove garlic
• 1 can tuna (to taste)
• 350 g farfalle
• 100 g sour cream
• 80 g mayonnaise
• 3 tbsp parmesan (finely grated)
• salt
• pepper

Instructions

1. 1. Fill a large pot with water and bring it to a boil.
2. 2. Wash the spring onions and cut them in half lengthwise.
3. 3. Slice the spring onions into thin half-rings.
4. 4. Add the pasta to the boiling water and cook it al dente according to the package instructions.
5. 5. Add the sliced spring onions to the pot two minutes before the pasta is done.
6. 6. Peel the garlic clove and chop it finely.
7. 7. Place the chopped garlic into a large mixing bowl.
8. 8. Wash the bell pepper and cut it in half lengthwise.
9. 9. Remove the seeds and the white inner membrane from the bell pepper.
10. 10. Cut the bell pepper into thin strips.
11. 11. Set aside a few pepper strips for later decoration.
12. 12. Dice the remaining bell pepper into small cubes.
13. 13. Peel the cucumber.
14. 14. Cut the peeled cucumber into bite-sized pieces.
15. 15. Drain the water from the can of tuna.
16. 16. Flake the tuna into small pieces using a fork.
17. 17. Transfer the drained pasta and spring onions from the pot into the bowl with the garlic.
18. 18. Add the diced bell pepper, cucumber pieces, and tuna to the pasta mixture.
19. 19. Mix all the ingredients for the marinade in a small bowl.
20. 20. Season the marinade strongly to your taste.
21. 21. Pour the marinade over the pasta mixture.
22. 22. Gently toss the salad to ensure all ingredients are well combined.
23. 23. Taste the salad one last time and adjust the seasoning if necessary.
24. 24. Divide the salad among small plates or bowls.
25. 25. Garnish each plate with the bell pepper strips you set aside earlier.
26. 26. Serve the salad lukewarm or cold.

Nutrition per serving

• kcal: 674
• Protein: 27 g · Fett/Fat: 32 g · Carbs: 68 g