Pasta Shell Salad with Tuna and Peppers

Pasta Shell Salad with Tuna and Peppers


3 people made this

About this recipe: The birds are singing; the sun is shining - it’s finally spring! So, say goodbye to winter warming meals and hello to fresher, lighter dishes. Enjoy a delicious pasta salad, mixed with crunchy peppers, fennel and tuna, drizzled with extra virgin olive oil to add a real fruity flavour. This recipe is not only good for you – we all know how healthy fish is – but also simple and so lip smackingly good, you’ll want to make it over and over again.

Serves: 4 

  • 225g (8 oz) pasta shells
  • 2 each red and yellow peppers, seeded and diced small
  • 4 spring onions, finely sliced
  • 1 small fennel bulb, trimmed and thinly sliced (reserve fronds)
  • 1 tin tuna chunks, drained
  • 3 teaspoons extra virgin olive oil
  • 2 teaspoons Dijon Mustard
  • 5 tablespoons créme fraîche
  • a good squeeze lemon juice
  • salt and freshly ground black pepper to taste
  • fennel fronds for decoration

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Cook pasta shells in plenty of boiling salted water until just tender. Drain and refresh in cold water.
  2. Transfer to a bowl. Mix the pepper, spring onions, tuna chunks and fennel shavings with the olive oil. Spoon the mustard into a bowl and add the crème fraîche, lemon juice and seasoning. Mix well, then pour over the pasta and toss well to coat. Serve decorated with fennel fronds.

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