Name: Hot pasta salad
Total time: 20 min
Yield: 4
Cuisine: British
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

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Hot pasta salad

Hot pasta salad

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.3 out of 5.9 ratingsRate

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This a good source of vitamin C and packed full of veg. Take some to work

Easily doubled

Easily halved

Healthy

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Courgette rice with feta & olives

A star rating of 4.4 out of 5.19 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal476
fat17g
saturates3g
carbs64g
sugars8g
fibre4g
protein21g
salt0.5g

low

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.

Recipe from Good Food magazine, March 2007

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A star rating of 4.3 out of 5.9 ratings

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