Hot pasta salad
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
This a good source of vitamin C and packed full of veg. Take some to work
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 476 | |
| fat | 17g | |
| saturates | 3g | |
| carbs | 64g | |
| sugars | 8g | |
| fibre | 4g | |
| protein | 21g | |
| low in | salt | 0.5g |
Ingredients
- 300g penne
- 4 tbsp mayonnaise
- juice ½ lemon
- 200g can tuna in olive oil
- 2 red peppers , deseeded and thinly slices
- 1 red onion halved and finely sliced
- large handful rocket leaves
Method
- STEP 1
Cook pasta according to pack instructions. Meanwhile, tip the mayonnaise, lemon juice and 1 tbsp of the tuna oil into a large bowl and mix. Drain the rest of the oil from the tuna, then flake the fish into the bowl and mix well.
- STEP 2
Drain the pasta and toss it with the mayonnaise mixture, peppers and onions. Scatter over the rocket just before serving.
RECIPE TIPS
MAKE IT WITH RICE
CARNIVAL RICE: Boil 250g long-grain rice for 15 mins, adding a large handful frozen peas to the water 2 mins before the end. Continue as above, but finely chop the red onion and peppers instead of slicing them. Drain the rice and peas, then toss through the dressing and vegetables, and scatter with rocket.
FROZEN VEG
Frozen vegetables are excellent nutritional value for money. Frozen peas, for example, retain a higher level of vitamin C than fresh peas, because they are blanched and frozen straight from the field, allowing little time for nutrients to be lost.
Goes well with
Recipe from Good Food magazine, March 2007
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