Pasta Shell Salad with Tuna and Peppers

    35 min

    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.

    4 people made this

    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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    Reviews in English (1)


    Delicious. The dressing is wonderful. I think it would work better with spiral pasta as the shells don't always coat well and tend to sit inside each other. My teenage daughter gave this 5 stars for flavour.  -  05 Nov 2015  (Review from Allrecipes AU | NZ)

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